1 c  Unsalted almonds, chopped
1 ts Chocolate extract
1    Vanilla bean (1 inch)
1/2    Orange peel, scraped
2 c  Vodka
1 sm Lemon wedge, scraped peel

Lightly pound almonds with hammer (in bag or cover with paper towel) and
combine with other ingredients in bottle. Be sure to thoroughly scrape
orange and lemon peels. Let steep for two weeks, turning bottle
occasionally. The chocolate extract tends to settle on the bottom and the
finished liqueur may need to be mixed before serving. Strain and filter.
Experiment with different variations of this recipe, perhaps alternating
hazelnuts or adding some spices. Yield: 1 pint Container: Wide mouth quart
jar