Sprinkle 1 cup almonds in bottom of well-greased and floured 10-inch tube pan. Set aside. In mixing bowl, combine cake mix, pudding mix, eggs, oil, 1/2 cup water, 1/2 cup amaretto, and 1 teaspoon almond extract. Beat on low speed of electric mixer until dry ingredients are moistened. Beat on medium speed for 4 minutes. Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan. Bake at 325° for 1 hour, or until toothpick inserted in center comes out clean. Cool in pan for 10–15 minutes. Remove from pan and cool completely.
For glaze, combine sugar, remaining 1/4 cup water, and butter in small saucepan. Bring to a boil, reduce heat to medium, and gently boil, stirring occasionally, for 4–5 minutes (until sugar dissolves). Remove from heat and cool 15 minutes. Stir in remaining 1/4 cup amaretto and remaining 1/2 teaspoon almond extract. Punch holes in top of cake with wooden pick. Slowly spoon glaze on top of cake, allowing it to soak into cake.
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