Begin by lining an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, combine the chocolate chips and sweetened condensed milk over low heat. Stir continuously until melted and smooth.
Remove from heat and stir in vanilla extract and Amaretto liquor until well combined.
Gently fold in the sliced toasted almonds until evenly distributed.
Pour the fudge mixture into the prepared baking dish and spread evenly. Tap gently to remove air bubbles. Cover and refrigerate for 2 to 3 hours until firm.
Once set, lift the fudge out using the parchment paper overhang and slice into squares.
