If you are looking for a good Sambuca Recipe, this Chocolate Sambuca Cookies recipe is for you! Chocolate lovers won't hate these delicious cookies either!
If you are not familiar with Sambuca, it's an Italian Anise flavored liqueur that tastes just like Black Licorice. Unfortunately, Sambuca can be a little difficult to find depending on where you live and it's also on the pricey side.
🥃 Alcohol Warning
Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
Like most cookie recipes, this one is fairly easy to make. The hardest part is melting the chocolate, ensuring you don't burn it.
Regardless of the method you decide to use to melt the chocolate (stovetop or microwave), make sure you stir the chocolate mixture frequently. As Mary Berry would say "Chocolate melts in a child’s pocket."
You are probably wondering how these Sambuca Cookies taste. The main flavor is chocolate but. you do get a little hint of the Anise or black licorice.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
For more great recipes with Sambuca, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Chocolate Sambuca Cookies recipe (see recipe card for quantities): Unsalted Butter, Semi-Sweet Chocolate Squares, Eggs, Sambuca, White Sugar, Blanched Almonds, All Purpose Flour, Baking Soda and Powdered Sugar.
🥣 How to make Chocolate Sambuca Cookies
In a saucepan, melt the chocolate with the butter over low heat, stirring frequently. Remove from heat and let the chocolate mixture cool slightly. Alternatively, you can melt the chocolate in the microwave stirring every 30 seconds.
In a mixing bowl, whisk the eggs, Sambuca, and ½ cup of white sugar. Stir in the chocolate mixture.
Stir in the ground almonds, all purpose flour and baking soda into the chocolate mixture until just combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.
Preheat the oven to 350°F. In a small bowl, combine powdered sugar and the remaining ½ cup of white sugar.
Using a cookie scoop (or floured hands), form the dough into balls. Roll the balls in the sugar mixture. Place the cookie balls about 2 inches apart on a parchment-lined baking sheet.
Bake for 13 minutes. Let the cookies cool slightly on the baking sheet then move to a wire rack to cool completely. The cookies will firm up as they cool.
Chocolate Sambuca Cookies
Equipment
- Saucepan
- Bowl for Mixing
- Baking Sheet
Ingredients
- 4 tablespoon Unsalted Butter
- 12 oz Semi-Sweet Chocolate Squares
- 3 large Eggs
- ½ Cup Sambuca
- 1 Cup White Sugar, divided
- 1 Cup Blanched Almonds, finely ground
- ⅔ Cup All Purpose Flour
- ¾ teaspoon Baking Soda
- ½ Cup Powdered Sugar
Instructions
- In a saucepan, melt the chocolate with the butter over low heat, stirring frequently. Remove from heat and let the chocolate mixture cool slightly. Alternatively, you can melt the chocolate in the microwave stirring every 30 seconds.
- In a mixing bowl, whisk the eggs, Sambuca, and ½ cup of white sugar. Stir in the chocolate mixture.
- Stir in the ground almonds, all purpose flour and baking soda into the chocolate mixture until just combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven to 350°F. In a small bowl, combine powdered sugar and the remaining ½ cup of white sugar.
- Using a cookie scoop (or floured hands), form the dough into balls. Roll the balls in the sugar mixture. Place the cookie balls about 2 inches apart on a parchment lined baking sheet.
- Bake for 12 minutes. Let the cookies cool slightly on the baking sheet then move to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Judy
One of the best cookies I have ever made. I used 70%+ dark chocolate, high quality chocolate, and it makes a big difference. Baking does not burn off all the Sambuca, which is a treat!
Chef Rodney
Glad you liked them. One of my favs to make during the Holiday.