Chocolate Sambuca Cookies

Yes, I had to buy a bottle of Sambuca (the tragedy of being completely out of Sambuca is something I'm still coming to terms with) to make this recipe.  Of course, Rick had to take a sample sip before I used it in the cookie recipe, just to make sure it was up to par.  By the way, the finished cookies do NOT have an overwhelming licorice taste ... it's just right.

Chocolate Sambuca Cookies

12 oz semisweet chocolate (I used 1 1/2 cups of chips)
1/4 cup butter
1/2 cup + 2 TBSP flour
3/4 tsp baking soda
1 cup almonds, ground pretty fine
3 eggs
1/2 cup sugar
1/4 cup + 2 TBSP Sambuca

1/2 cup sugar
1/2 cup powdered sugar

Melt the chocolate & butter in the top of a double boiler (or in the microwave).  Allow to cool a bit.  Beat together the eggs, 1/2 cup sugar.  Stir in combined flour, baking soda, almonds, melted chocolate and Sambuca.  Chill for several hours or overnight.

Put 1/2 cup sugar and 1/2 cup powdered sugar in 2 different small bowls.  Roll 1/2 TBS of dough into balls.  Coat with regular sugar, followed by powdered sugar.  Set on ungreased cookie sheets about 2" apart.  Bake at 350 for 10-12 minutes.  They will puff up and have a lovely cracked finish.  Cool on cookie sheets for a few minutes before transferring to racks.