Sambuca Chocolate Crinkles
- November 26, 2012 - 3:03 PM
Makes about 4 dozen cookies.
Taste Tip: This dough must be prepared in advance. Sambuca Black is an anise-flavored liqueur.
12 ounces bittersweet chocolate
1 tablespoon butter
¼ cup Sambuca Black (see Taste Tip)
1 cup granulated sugar, divided
1 cup raw almonds, finely chopped
⅔ cup flour
¾ teaspoon baking soda
⅓ cup powdered sugar
In a double boiler over gently simmering water (or in a microwave oven), melt chocolate and butter, stirring to combine. Remove from heat and cool slightly.
In a large bowl, whisk together eggs, Sambuca Black and ½ cup granulated sugar. Add chocolate mixture and whisk until combined. Using a spatula, fold in almonds, flour and baking soda until combined; dough will be soft and sticky. Cover bowl with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
In a small bowl, combine remaining ½ cup granulated sugar and powdered sugar. With slightly wet fingers, roll teaspoon-size balls of dough and roll them in sugar mixture. Place cookies 2 inches apart on prepared baking sheets and bake until cookies are puffed, cracked and just set, 10 to 12 minutes. Remove from oven and cool completely on baking sheets.
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