Sweet Salami

I decided to do this recipe out of nostalgia for the good old days. Once upon a time, behind the iron curtain, we had no Creme Brulee and Panna Cotta. We played on the streets all day, face-to-face…way before phones, tablets and Minecraft. A limited, yet happy and careless childhood. There were very few non-capitalist pastries permitted by the regime at the time, yet this was one of them (or so they deemed it). A wonderful and unforgettable taste of mouth watering sweetness…

Ingredients

• 2 packs of biscuits, preferably with cocoa in them
• 100 g butter, room temperature
• 60 g walnuts
• 2 Tbsp cocoa
• 2 Tbsp rum, keep it civil
• Sugar, to taste
• 1 L milk (your preference on dairy or not), no worries…you won’t use all of it
• Powdered sugar, enough to cover the whole salami

Instructions

1. Using a food processor blend together 1 pack of biscuits, crush the other pack by hand. Idea here is to create biscuit flour with the processor and have larger crumbs from the crushed ones.
2. Using mortar and pestle crush the walnuts.
3. In a large bowl mix (well) the walnuts, biscuits, butter, sugar and cocoa. Pressing too hard will crush all the biscuit crumbs, so ease off a bit.
4. Add milk in the bowl until the mixture has dough-like consistency. Be careful not to overdo the milk as then you’d get a cocoa creme.
5. Add the rum to the dough.
6. Create a salami out of the dough, length and width is totally up to you.
7. Roll the salami in the powdered sugar then wrap it in (plastic) foil and let it rest in the fridge.
8. Enjoy it after an hour!

Tips & Tricks

Before mixing in the butter you can run it through the microwave, this way it will be close to liquid form. It’s much better if you add more powdered sugar. A crust is formed by the sugar while the Sweet Salami is in the fridge. Keep refrigerated.

Nutrition Info

Allergens, fat, sugar and others 🙂