Anisette Marie Brizard 1928
Anisette
Marie Brizard 1928

Cappiello, Leonetto
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Chocolate Sambuca Crinkles

 

 

 

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 Anisette
Anisette
Tearne, Roma
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Chocolate Sambuca Crinkles
Good Morning America
By Katy Macmaster  ABCNEWS.com

1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick unsalted butter
2 large eggs
1/2 cup walnuts, coarsely chopped
1/2 cup Sambuca or other anise-flavored liqueur
2 tablespoons granulated sugar
1 cup confectioners sugar

1. Sift together flour, baking powder, and salt. Melt chocolate with butter
in a metal bowl set over a saucepan of simmering water, stirring until
smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated
sugar in another bowl. Stir in flour mixture and chocolate (dough will be
thin). Chill, covered, until firm, about 2 hours.
2. Preheat oven to 350 degrees F.
3. Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously
coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and
bake in upper and lower thirds of oven, switching position of sheets
halfway through baking, until puffed and cracked but centers are still a
bit soft, 10 to 12 minutes total. Transfer to racks to cool.
Yields: About 2 1/2 dozen
Active Time: 30 minutes
Start to Finish: 3 hours
 

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