Place the pound cake slices on a baking sheet and toast in oven until the slices turn golden brown. (or put in toaster).
Stir the apricot preserves and amaretto together. Warm slightly.
Place 1/2 of the cake slices on plates. Put 1 full tablespoon mascarpone cheese on each cake slice. Put the remaining cake slices at an offset on top of the cheese. Spoon the apricot/amaretto mixture on top of the cake. Add the almonds. Serve immediately while warm.