Sprinkle 1 c. almonds into bottom of a well-greased and floured 25 cm tube pan; set aside. Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl; beat on low speed of an electric mixer til dry ingred. are moistened. Increase speed to md, and beat 4 min. Stir in remaining half c. almonds. Pour batter into prepared tube pan. Bake at 160ºC or 1 hr. or til a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 min.; remove from pan, and cool completely.
Combine sugar, quarter c. water, and butter in a sm. saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 min. Stir in quarter c. amaretto and half ts almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb