---------- Recipe via Meal-Master (tm) v8.02
  Categories: Newspaper, Alcohol, Beverages
       Yield: 3 1/2 cups
       8 oz Unpeeled almonds; dark
            .  roasted  (see note)
     1/2    Vanilla bean; split
       1    Stick cinnamon; 3 inch
       1    Bottle gold tequila
       2 tb Spicy piloncillo syrup; see
            .  other recipe
     1/4 ts Pure almond extract
   ú 'h teaspoon pure almond extract
   Note: Place nuts on baking sheet in 325-degree preheated oven and
   toast until dark brown, turning occasionally. When done, remove from
   pan to prevent overcooking.
   Coarsely chop nuts. Place in jar along with the vanilla bean and
   cinnamon stick. Coverwith tequila and steep for 2 weeks in cool, dark
   place, shaking gently occasionally (a murky sediment is natural).
   Strain several times through paper coffee filters.
   Add syrup and almond extract in small increments, tasting after each
   addition, until satisfied with flavor. Pour into sterilized
   dark-colored jar: allow to set for 2 weeks, adding more syrup if
   Pour into pretty decorative jars for gifts. Serve either poured into
   hot coffee or served over ice in brandy snifters with a twist of
   lemon .
   Nutritlional analsis per ounce: 106 calories, 4 grams fat, 3 grams
   carbohydrates, 0 cholesterol, 1 milligram sodium, 35 percent of
   calories from fat .
   Source:  Tequila: Cooking with the Spirit of Mexico
   ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **