In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour & all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds. Line regular or mini muffin cups with baking papers. -Fill each 2/3 full. Bake at 375 degrees for 14-16 minutes or until muffins test done. Cool In pans for 5 minutes. Remove and cool completely before frosting. Yield: 24 regular or 48 mini cupcakes.