2/3 cup blanched whole almonds -- toasted
1 (8 ounce) package semisweet baking chocolate
1/3 cup butter or margarine
1 1/4 cups all-purpose flour
1 cup sugar
2 tablespoons amaretto
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
Amaretto Frosting -- (recipe follows)

AMARETTO FROSTING
2 cups powdered sugar
3 tablespoons butter or margarine -- softened
1 tablespoon amaretto
1 tablespoon milk (1 to 2 tablespoons)


Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Place 1/3
cup of the almonds in food processor. Cover and process, using quick
on-and-off motions, until almonds are ground; set aside. Chop remaining
1/3 cup almonds; reserve.

Melt chocolate and butter in 3-quart saucepan over low heat, stirring
frequently; remove from heat. Stir in ground almonds and remaining
ingredients except Amaretto Frosting. Spread in pan.

Bake 22 to 27 minutes or until toothpick inserted in center comes out
clean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.
Sprinkle with reserved chopped almonds. Cut into about 3 × 1-inch bars.

AMARETTO FROSTING:

Mix all ingredients until smooth.