1 c  Shortening

      4 oz Sq unsweetened chocolate

      2 c  Sugar

      4    Eggs; beaten

      2 T  Amaretto

  1 1/2 c  Flour

    1/2 t  Salt

           Handful sliced almonds
-----------------------------AMARETTO FROSTING-----------------------------
    1/4 c  Butter or margarine

      2 T  Half-and-half

      1 oz Sq unsweetened chocolate

      1 ds Salt

  2 1/2 c  Powdered sugar, sifted

      2 T  Amaretto

  Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate
  squares. Combine shortening (Crisco butter-flavored is good, or I've used
  margarine to be cholesterol-conscious) and chocolate in heavy saucepan;
  place over low heat, stirring constantly, until combined. Remove from heat
  and cool. Stir in eggs and amaretto. Combine flour and salt; add to
  creamed mixture, stirring well. Pour batter into a lightly greased 13 x 9
  x 2" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto
  frosting, sprinkle with sliced almonds (or arrange in flowery patterns).
  Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for
  chocolate squares. Combine butter & chocolate in a heavy saucepan; place
  over low heat and stir constantly until melted. Stir in half and half. Add
  powdered sugar, salt, Amaretto, stirring until smooth. Yield: Enough
  frosting for 2 dozen brownies. (Original recipe from Gayle Scott,
  Chesapeake, VA) Shared by JUDY VOCELKA, Prodigy ID# NFXS18B.