Chocolate Almond Sambuca Cookies
THIS is one recipe you must add to your cookie files! I first "experienced" this cookie at a friend's and immediately asked for the recipe. She told me she had never made them before but stumbled across the recipe in her latest issue of (the now defunct) "Gourmet" magazine. I ran right out to grab the issue because when I say "experienced" I mean eating them was almost life-altering as the indescribably tender, rich, chocolatey, anise-y morsel melted into my mouth! That's what it does, it melts in your mouth. The best way I can describe it is it's like dark chocolate truffle meets cookie.
That was in 1995... and these have become "my cookies" ever since! Yes, I have been making these cookies every holiday season ever since that first bite 26 years ago! And every person who receives them asks for the recipe! You say you don't like anise or licorice flavor? Well, my family detests licorice (except for me) and, trust me, you won't perceive that as the flavor that makes these so irresistible. Have I convinced you?
While they are incredibly complex in flavor and texture, they're not difficult to make at all. So, if you want to WOW your family and friends this cookie is guaranteed to do it! But make a lot because you will never be able to stop at one!
Divinely delectable, melt-in-your-mouth…
CHOCOLATE SAMBUCA COOKIES
Makes approximately 64 cookies
- 12 ounces semisweet (or bittersweet) chocolate, chopped
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoon baking soda
- 1 cup almonds, ground fine
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup plus 2 tablespoons Sambuca
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally, and cool. (Alternately, melt in microwave in a glass microwave-proof bowl on 50% power, 30 seconds at a time, stirring in between until fully melted).
In a bowl whisk together flour, baking soda, and almonds.
In another bowl whisk eggs and 1/2 cup granulated sugar until just combined. Whisk in chocolate mixture and Sambuca and stir in flour mixture. Chill dough, covered, overnight (or at least 8 hours).
Preheat oven to 350˚ F.
Put remaining 1/2 cup granulated sugar and confectioners’ sugar on separate plates. Roll 1/2 tablespoons of cold dough into balls and coat with granulated sugar. Then coat balls with confectioners’ sugar and arrange 2 inches apart on baking sheets.
Bake cookies, one pan at a time, in the middle of the oven for 10 to 12 minutes, or until puffed, cracked, and just set. Check at 9 minutes and keep your eye on them if not quite set. Cool cookies on baking sheets for 5 minutes then transfer to racks to cool completely. Makes about 64 cookies depending on the size of the balls.
NOTES: Be careful not to over bake these and make sure you rest them on the cookie sheet as directed. Also, baking on humid days will affect how the "fluffy" the powdered sugar looks -- it will start to "melt" a little from the moisture in the air, but they'll still look fine and be just as delicious.
FREEZING: You can freeze the cooled cookies for 3 months, but the powdered sugar won't look quite as fluffy once defrosted, but they will still look fine and be yummy. Alternately, you can freeze the dough for 3 months to roll and bake later.
QUESTIONS: If you have any questions or would like a printable copy of the recipe, just send an email to: support@madmadedesign