|Vanilla ice cream||2 Pint|
|Almond flavor liqueur||2 Tablespoon|
|Semisweet chocolate pieces||6 Ounce (1 Package)|
|Light corn syrup||1 Tablespoon|
|Whole almonds||3⁄4 Cup (12 tbs), toasted and finely chopped|
1. Place ice cream in refrigerator to soften slightly, about 30 minutes. Chill small cookie sheet in freezer. Meanwhile, on plate, pour almond-flavor liqueur over amaretti cookies; let stand until liqueur is absorbed, turning cookies occasionally.
2. Line chilled cookie sheet with waxed paper. Working quickly, with large ice-cream scoop, scoop a ball of ice cream. Gently press a cookie into center of ball; reshape ball around cookie; place on waxed-paper-lined cookie sheet. Repeat to make 6 balls. Freeze until firm, at least 1 1/2 hours.
3. In double boiler over hot, not boiling, water, heat chocolate pieces, butter or margarine, and corn syrup, stirring occasionally, until chocolate melts and mixture is smooth. Turn off heat, but leave top of double boiler over hot water in bottom of double boiler to keep chocolate warm for easier coating.
4. Remove 1 ice-cream ball from freezer; place on a chilled plate; using pastry brush, quickly coat ice-cream ball with chocolate. Firmly pat some almonds onto chocolate-coated ice-cream ball; return to freezer. Repeat with remaining ice-cream balls, chocolate, and nuts. Freeze until chocolate is firm, about 1 hour. If not serving on same day, when chocolate is firm, wrap ice-cream balls with foil or plastic wrap and return to freezer.