12 ounces semisweet chocolate chopped
1/2 stick (1/4 cup) unsalted butter
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1 cup almond, ground fine
3 large eggs
1 cup granulated sugar
1/4 cup plus 2 tablespoons Sambuca
1/2 cup confectioners sugar
In a metal bowl set over a sauce pan of barely simmering water melt chocolate and butter, stirring occasionally and cool.
In a bowl whisk together flour, baking soda, and almonds. In another bowl whisk eggs and 1/2 cup granulated sugar until just combined. Whisk in chocolate mixture and Sambuca and stir in flour mixture. Chill dough covered, overnight.
Preheat oven to 350F.
Put remaining 1/2 cup granulated sugar and confectioners’ sugar on separate plates. Roll 1/2 tablespoons of dough into balls and coat with granulated sugar. Coat balls with confectioners’ sugar and arrange 2 inches apart on baking sheets.
Bake cookies in the middle of oven 10 to 12 minutes, or until puffed, cracked, and just set.
Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely.
Makes 64 cookies