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Amaretto is a sweet almond-flavoured liqueur of Italian origin. It is made from a base of apricot or almond pits, or sometimes both, with added spices and flavors. Some say it has a sweet cherry like flavor.

Sicily is mostly responsible for the introduction of almonds into general Italian cuisine. Its location has encouraged contact with a variety of ethnic groups who made their presence known in the Mediterranean.

Almonds became a favored component in Italian food and drink as Arab-Sicilian influence spread over the peninsular mainland, inspiring innovations. The concept reached all the way to the north of Italy, including the region of Lombardy, in which a municipality named Saronno would become famous for its almond-infused liqueur. In many regions, particularly these northernmost ones, distinct local varieties of amaretto biscotti developed. Amaretti di Sassello, unique to Liguria, are very soft and moist, like marzipan. Amaretti di Saronno, at the other end of the spectrum with a crunchy, crisp texture, became associated with the liqueur of the same town and therefore the most prominent style.

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Amaretto is added to desserts, including ice cream, which enhances the flavor of the dessert with almonds and complements chocolate.

Savory recipes which call for it usually focus on meat, such as chicken.

A few shots of Amaretto can be added to pancake batter for a richer flavor.

Non-alcoholic amaretto flavor, commonly available in several brands of flavored syrups and creamers, is added to coffee, hot chocolate, and other non-alcoholic beverages.

May be served neat (by itself) or on the rocks (with ice).

Also is very good served with orange juice (on the rocks), creating a refreshing beverage.

Amaretto is often added to other beverages to create several popular mixed drinks. In addition, many cocktails which call for coffee liqueur can substitute amaretto for an interesting change of flavor.

http://en.wikipedia.org/wiki/Amaretto