Preheat oven to 350 degrees F.
Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake
slices in an electric toaster until golden.
Stir the apricot preserves and amaretto
in a small bowl to blend
Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese
atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.