Coarsely chop almond kernels in a cutter. Boil candy sugar and water and make until the sugar is dissolved. Then add the almond kernels and make everything together on medium fire with the lid closed meanwhile five minutes, stirring occasionally.
Mix the warm almond liquid with star anise, cognac, cinnamon and bitter almond flavoring and pour into a large canning jar form. Close well and let stand in a warm place for 14 days.
Filter the liquid through a sieve at the beginning, then through a gauze cloth or jelly bag. Fill into bottles and seal well.
Shelf life: in a cool place 6 months.
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