Marie Brizard 1928
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La Belle Cuisine -
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Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
"Cookies are made of butter and love."
~ Norwegian Proverb
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Katy Macmaster ABCNEWS.com
1/4 cups all-purpose flour
tablespoon baking powder
oz fine-quality bittersweet chocolate (not unsweetened), chopped
stick unsalted butter
cup walnuts, coarsely chopped
cup Sambuca or other anise-flavored liqueur
tablespoons granulated sugar
cup confectioners sugar
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.
Preheat oven to 350 degrees F.
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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