Romanian Biscuit Salami [Salam de biscuiti]
Servings: slices
Romanian Biscuit Salami is a no-bake Romanian dessert made with butter biscuits and cocoa powder, shaped into a roll and chilled until firm.
Equipment
Ingredients
- 200 g Petit Beure butter biscuits or Leibniz
- 120 ml milk
- 200 g sugar
- 100 g unsalted butter at room temperature
- 50 g unsweetened cocoa powder
- 80 g walnuts or pecans chopped
- 1/4 tsp. salt
Notes
Instructions
The Preparation
- Gather your ingredients. Start by breaking the 200 g Petit Beure butter biscuits into small pieces by hand inside a large mixing bowl.
- Prepare your nuts by chopping your 80 g walnuts or pecans.
The Mixing
- In a sauce pan, combine the 120 ml milk and 200 g sugar. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, allow it to simmer for about 1 minute.
- Add the 100 g unsalted butter to the pot and stir until fully melted and incorporated into the mixture.
- Remove the pot from heat. Stir in the 50 g unsweetened cocoa powder, chopped 80 g walnuts or pecans and 1/4 tsp. salt until well mixed.
- Pour the cocoa mixture over the broken 200 g Petit Beure butter biscuits in the mixing bowl. Mix thoroughly to ensure all biscuit pieces are evenly coated. Wait for the mixture to cool down.
- Divide the chocolate biscuit mixture into two equal portions. Place each portion onto a piece of plastic wrap and shape each into a rough sausage (or salami) form. Wrap each tightly in the cling film, sealing it securely.
- Refrigerate the wrapped salamis for a minimum of 4 hours, preferably overnight, until firm. Once they are ready and cold enough, you should be able to slice them.
The Serving
- Serve the Romanian Biscuit Salami [Salam de biscuiti].