Frangelico

• 4 cups unshelled hazelnuts (filberts, about 1 1/8 lb.)
• 1 teaspoon chopped dried angelica root
• 12 vanilla bean, split
• 1 (750 ml) bottle vodka
• 14 teaspoon almond extract
• 1 12 cups granulated sugar
• 1 cup water
• 1 teaspoon glycerine (for thickness) (optional)
• 1 -2 drop yellow food coloring (optional)

1. Preheat oven to 350 F.
2. Shell hazelnuts.
3. Coarsely chop hazelnuts and place them on a baking sheet in the oven for 10-15 minutes.
4. Remove from oven and place in an aging container.
5. Stir in dries angelica root, vanilla bean, vodka and almond extract.
6. Cap and let age for 1 month in a cool, dark place, shaking occasionally.
7. After aging, pour through fine mesh strainer into a large bowl.
8. Rinse out the aging container.
9. Place cloth bag or triple cheesecloth inside large funnel.
10. Place funnel over aging container, and pour liqueur through.
11. In medium saucepan, combine sugar and water; bring to boil.
12. Immediately reduce heat and simmer for a few minutes, stirring to dissolve sugar completely.
13. Let cool.
14. When sugar syrup has cooled, add to aging container, stirring well to combine.
15. Cap and let age 3 months.
16. After second aging, re-strain through cloth or paper coffee filters until desired clarity is reached.
17. Stir in glycerine and food coloring, if desired.
18. Let age 2 more months before serving.

unshelled hazelnuts, root, vanilla bean, vodka, almond, sugar, water, glycerine, coloring

Taken from www.food.com/recipe/frangelico-46312 (may not work)