Could you substitute amaretto for almond extract in most baking?

My mom and I had a mini baking extravaganza this weekend and we were making these Chocolate Toffee Brownie Bites from The Good Cookie (awesome recipe by the way!) and it called for a 1/4 t. almond extract. We didn't have almond extract nor did we want to buy a whole bottle for a 1/4 t., but we did have amaretto and substituted that instead. The resulting brownie bites tasted just like they had a tad of almond in them, so it worked perfectly! My thinking is that amaretto will last longer and in the long run, would probably be cheaper. So, do you think that you could substitute amaretto in most things and be successful?