I have a great one of French origin if you are interested. It's got almonds, and also hazelnuts, pistachio and candied peel. Add to that a little honey and lavender.
It's not hard to make, but you will need a surface, either stainless steel, granite, marble or the like, to pour it out on.
The pistachio torrone recipe in the December issue of Gourmet (not sure if it's on their website yet) looks really good, and it calls for almond extract.