Makes 2 no. logs apx 7 x 2inch logs
Ingredients
- ½cup slivered almonds
- ½cup chopped hazelnuts, skinned
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 6oz milk chocolate
- 6oz semi-sweet chocolate
- ¼ cup strong brewed coffee, cold
- 9oz crunchy amaretti biscuits, roughly crushed
- ½ cup dried cranberries
- 1 teaspoon freshly grated orange zest
- ¼ cup powdered sugar
*as an extra treat for the grown-ups you can add a splash of booze! At the end of step 3, add in some a tablespoon or two of liqueur to your liking. I find Amaretto, or rum particularly delicious!
Method
- Preheat oven to 350F. and line a baking sheet with baking parchment
- Spread the almonds and hazelnuts in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Set aside and allow to cool completely
- Put the butter and chocolates in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Stir in the coffee until smooth*
- Add the cooled, toasted nuts, crushed amaretti biscuit pieces, cranberries, orange zest, and stir until well combined. Cover the bowl and refrigerate until firm but mouldable, about 1 ½ hours
- Remove from refrigerator and divide the chocolate mixture in half. Place half of the mixture in the centre of an 18-inch-long piece of cling wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate both logs until firm, preferably overnight
- After chilling, remove the logs from your refrigerator and over a large piece or baking parchment liberally all over rub with the powdered sugar. Brush off an excess sugar with a pastry brush
- Store the finished salami in your refrigerator and to serve let the log(s) sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve. Perfect with a strong coffee
Crumbs In My Beard 