Bring a medium-sized pot of water to a boil over high heat. Add the julienned carrots and boil for about 4 minutes, or until tender. Pour off the water and set aside.
Place the almonds in a dry skillet (no oil) and toast them over medium-high heat, shaking the pan frequently, until lightly browned, 1 to 2 minutes. Pour the almonds onto a plate and set aside.
To make the sauce for the carrots, melt the butter in large skillet over medium heat. Add the Amaretto and ginger and raise the heat to high, stirring constantly until the mixture caramelizes, about 2 minutes. Add the carrots to the sauce and toss for about 1 minute until well coated and warmed. Season with salt and pepper. Stir in almonds. Serves 4 to 5.
Recipe by Chef Garret Gerstenecker, Woodlands Restaurant at Brandon Woods.