Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Sambuca Chocolate Crinkles




Source of Recipe


Minneapolis Star Tribune


Recipe Introduction


This recipe must be made in advance. When Robert Bantle of St. Paul bakes this adult version of the chocolate crinkle, he uses the Sambuca Black version of Sambuca, an anise-flavored liqueur.


List of Ingredients




12 oz. bittersweet chocolate
1 tbsp. butter
3 eggs
1/3 c. Sambuca Black
1 c. granulated sugar, divided
1 c. raw almonds, finely chopped
2/3 c. flour
3/4 tsp. baking soda
1/3 c. powdered sugar


Recipe



In a double boiler over simmering water, melt chocolate and butter and cool slightly. In a large bowl, whisk together eggs, Sambuca and 1/2 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 and refrigerate for at least 4 hours or up to 24 hours.

When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. In a small bowl, combine remaining 1/2 c. granulated sugar and powdered sugar.

With slightly wet fingers, roll teaspoon-size balls of dough and roll dough in sugar mixture. Place cookies 2 inches apart on baking sheets and bake 10 to 12 minutes, until cookies are puffed, cracked and just set. Remove from oven and cool completely on baking sheets.

Makes about 4 dozen.