Warm up a pan on medium heat and toast almonds for about 5 minutes, until well browned. 1 minute before you finish, add peppercorns and cloves. Set almonds aside to cool.
Crush coffee beans to make sure they give as much aroma and flavor as possible. Crush almonds as well. (You can use a ziplock bag and a rolling pin to do that.)
Use a large jar to mix the following ingredients: vodka, apricot kernels, almonds, coffee beans, cloves, peppercorns, cinnamon stick and star anise.
Place the jar in a dark, cool place for 2 weeks. Slightly shake the jar every other day.
After 2 weeks, prepare a sugar syrup. Mix water, brown sugar and vanilla sugar in a sauce pan and warm it up on low to medium heat until all the sugar is dissolved. Do not boil!
Add sugar syrup to the vodka mix and shake well. Leave for another 2 weeks and continue to shake every other day.
When ready, use a cheesecloth to separate the liquid and aroma mix.
Place amaretto in a fridge and let it cool down. Enjoy with nuts or candies on cold fall evenings!
If this recipe is too strong for your taste, increase the amount of water in the sugar syrup.