Ingredients
8oz. dark chocolate, 60% cacao or more, chopped
2T cocoa powder, sifted
7T butter, softened
2/3 cup super-fine granulated sugar
3 egg
1 tsp. vanilla extract
7 oz. tea biscuits, digestive cookies, or Marie biscuits
¾ cup shelled pistachios, toasted and coarsely chopped
¾ cup raw almonds, toasted and coarsely chopped
3T Confectioners’ sugar
1. Place the chocolate in a medium-size, heatproof bowl and set the bowl on top of a pot of boiling water. Turn the heat off. Stir until the chocolate is melted. Remove from heat and set aside to cool slightly. Add the cocoa powder.
2. Place the cookies/biscuits in a bowl or plastic bag and break into small pieces, about the size of a dime.
3. In a medium bowl of you mixer (or by hand), beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs and mix until combined. Note: the mixture will look broken.
4. Stir the vanilla, and cooled chocolate; mix until combined.
5. Fold in the broken cookies and nuts and mix well.
6. On your counter, tear off a large piece of plastic wrap, or parchment paper about 15 inches long, place half the batter down the middle of the plastic in a log shape. Roll the plastic up around the batter and, using your hands, roll it back and forth then twist the end closed. Now using your hands roll it back in forth to create a smooth cylinder similar to salami. Repeat with remaining batter.
7. Place the chocolate salami in the refrigerator for at least 3 hours.
8. Once the salami is set, place on a clean piece parchment paper on your counter. Unwrap the salami and place onto the paper; dust the salami with Confectioner’s sugar. Reroll in the parchment and place back into the refrigerator.
9. When ready to serve, unwrap, slice to desired thickness, and place onto a platter.
TIPS & TRICKS
• Super-fine sugar, also called baking sugar, can be made at home. Just place granulated sugar in a food processor and process until the sugar is as fine as sand. Voilà!! Super-fine sugar!!
• You can use any cookie, tea biscuit, or vanilla wafer-style cookie. I like the Marie biscuits because they are crunchy and just slightly sweet.
• To toast nuts, place them on a baking sheet in a 350° F oven for 5 minutes. Give the pan a shake and toast for an additional 3 minutes until slightly brown. Be careful: they burn easily! Chop as desired.
• You can use any nuts: hazelnuts, macadamia or walnut; all substitute very nicely.
• You could also substitute one of the nuts for dried fruits, figs, candies orange peel, or cranberries. All are delicious additions.
• I roll the salami into 2 logs, but you could roll it into 1 large one and slice it and serve it on a plate with a fork for dessert.
• Since this cookie has raw eggs, it is best enjoyed within a few days.