Pour boiling water onto the almonds and peel them. Spread them on a cloth and dry them in the sun. Then reduce them to a powder, a few at a time. Boil the potatoes in their skins, then peel and mash them. Mix with the almond flour, then add the sugar and vanilla sugar. Divide the mixture into two parts. To one part add the grated coconut and the anís liqueur. To the other, add a small glass of Spanish brandy and a little orange or lemon essence.
Form the first part into little domed cakes, and stick one or two split almonds on top. Continue with the second part; this time the little domes are crowned with pine kernels.
Place some of these little cakes on a flat oiled plaque and put them high up in a hot oven for a few minutes, so that they brown. Take them out and replace them with the rest. When cold pack in airtight tins. These little rocks are dipped in wine.