Preheat oven to 350°F (175°C). Spread 1 cup raw almonds on a baking sheet and toast for 8 to 10 minutes until fragrant and lightly golden, then let cool and crack almonds into small pieces about the size of a pea.

Sterilize a 750ml glass jar by rinsing with hot water and drying completely with a clean cloth.

Add the toasted almond pieces and 1 cinnamon stick to the jar, then pour in 2 cups high-proof vodka or brandy (at least 80 proof).

Seal the jar tightly and label with the date, then store in a cool, dark place for 14 days, gently shaking every 2 to 3 days to promote even infusion.

In a small saucepan, combine 3/4 cup white sugar and 1/2 cup water, heat over medium heat stirring until sugar dissolves and mixture reaches a bare simmer, then remove from heat and cool to room temperature.

After 14 days, strain the infused alcohol through a fine mesh strainer lined with cheesecloth into a clean pitcher; gently press almonds to extract liquid without forcing bitter oils and discard solids.

Stir 1 teaspoon vanilla extract and 1/2 teaspoon almond extract into the cooled simple syrup, then pour the syrup mixture into the strained infusion and stir to combine.

Using a funnel, pour the finished amaretto into clean glass bottles, seal tightly, and let mature in a cool, dark place for at least 7 days before serving.