If you’re looking for a rich chocolate cookie, you’ve found the right place. These are basically pure chocolate with their flavor enhanced by Sambuca liqueur. They are one of my Italian family’s holiday classics and my personal favorite. I have never tried with something other than Sambuca, but since it might be hard to find, comment below if you try with a substitute!
Chocolate Sambuca Cookies
Servings: 30 cookies
Ingredients
- 100 grams walnuts (~1 cup whole)
- 2 eggs
- 30-90 grams sambuca liqueur (mild-strong)
- 2 tbsp granulated sugar
- 4 tbsp butter
- 12 oz chocolate (I recommend 65-70%)
- 120 grams all purpose flour (~1 cup)
- 1 tbsp baking powder
- ¼ tsp salt
- (for dusting) confectioner's sugar
Instructions
- Process the walnuts into granular form in a processor.
- In a mixing bowl, whisk together the eggs, sambuca, and granulated sugar. Add the walnuts.
- Melt the butter and chocolate (I use a Pyrex cup in the microwave, but you can also use a stovetop). Add this to the mixing bowl and combine well.
- Mix in the all purpose flour, salt, and baking powder.
- Let the dough sit at room temperature, covered, for about 1 hour, until it hardens enough to shape.
- Pre-heat the oven to 350˚F. Shape the dough into cookie balls and roll in powdered sugar. They will not expand much in the oven, so you can place them relatively close together on the baking pan.
- Bake at 350˚F for 8-10 minutes, until cracked on top. Let sit 1 minute on the pan, then remove and enjoy!