Ingredients Jump to Instructions ↓

  1. 12 ounce(s) semisweet chocolate ,

  2. 1 square 1 ounce 4 tablespoon(s) margarine or butter , (1/2 stick)

  3. 3 large eggs

  4. 1/3 cup(s) sambuca , (anise-flavor liqueur) 1 cup(s) sugar

  5. 1 cup(s) blanched almonds , finely ground 667 cup(s) all-purpose flour

  6. 3/4 teaspoon(s) baking soda

  7. 1/3 cup(s) confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, melt chocolate with margarine or butter over low heat, stirring frequently. Remove saucepan from heat; cool chocolate mixture slightly.

  2. In medium bowl, with wire whisk, mix eggs, sambuca, and 1/2 cup sugar; blend in chocolate mixture.

  3. With spoon, stir ground almonds, flour, and baking soda into chocolate mixture until combined (dough will be very soft). Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.

  4. Preheat oven to 350 degrees F. In small bowl, combine confectioners' sugar with remaining 1/2 cup sugar. With lightly floured hands, roll dough by rounded tablespoons into balls. Roll balls in sugar mixture to coat. Place balls, about 2 inches apart, on ungreased large cookie sheet. Bake 10 to 12 minutes until cookies are just set and look puffed and cracked. Let cookies remain on cookie sheet 1 minute to cool slightly. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough and sugar mixture.


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