Homemade Amaretto

This is a recipe from Chow.com.  It's the first time I've tried making my own liqueur.  It turned out quite well.  The recipe called for dried apricots.  I used excellent quality Turkish apricots, and they ended up being the most pronounced flavor.  Though the end result tasted good, it didn't really taste like amaretto to me.

I bought a $10 bag of the bitter apricot kernels -- an essential and controversial ingredient -- online.  They're controversial because they contain a high amount of cyanide, and they can be lethal in surprisingly small amounts.  (Eating the whole bag could do it.)  In low doses, however, our bodies are able to process cyanide just fine, so I plan on experimenting more with the apricot kernels.