Forget the coffee! This is a great idea - I can't believe I never thought of it! Add a bottle of amaretto to the secondary or the appropriate amount at bottling. I bet it'll be fantastic!
Actually, I've got a generic dry stout in the primary right now that I was going to add some coffee to. I think you might have inspired me to try this.
I think you would get the almond flavor, but it may be different than you expect because there is a lot of sugar that will ferment out and then might not taste the same
BeerLogic....Amaretto sour beer...that is brilliant! Someone do that and let us know.
I too am wondering about the Amaretto coffee...might have to try that.
If wanted, here is an AWESOME recipe for homemade Amaretto at a fraction of the cost of Disaronno: http://allrecipes.com/Recipe/Amaretto/Detail.aspx
Most grocery stores sell Almond Extract for baking. The smell is IDENTICAL to amaretto and the taste is pretty similar. I had the same idea but have decided to go with extract instead (haven't brewed yet, just another recipe in the pipeline). I'm thinking a strong, toasty stout with the extract added in secondary. Hopefully the almond/amaretto is strong on the nose and then slides away with the full body of the stout.
I added a whole bottle of amaretto to the secondary, let it ferment out, and kegged it yesterday. All I can say is, way more subtle than I was expecting, and AWESOME. Thanks for the idea.