Panellets

• 1 kg (2¼ lb) shelled almonds
• 900 g (2

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 gl