Place mixing bowl and beaters in freezer for 15 minutes before whipping the heavy whipping cream.
Cut the watermelon into 1-inch slices and remove the rind; cut into bite-size chunks.
Reserve 2 tablespoons amaretto and pour the rest over the watermelon. Set aside.
Remove mixing bowl and beaters from freezer and beat the heavy whipping cream until soft peaks form. Add the sugar and remaining amaretto, and beat to firm peaks.
Divide the watermelon cubes and any excess juices into 4 small bowls or stemmed glasses. Sprinkle on most of the almonds. Spoon the whipped cream over, add the remaining almonds and serve.
Makes 4 servings.
Date: May 4, 2006