Don't bring a tin of cookies to your next holiday gathering, bring this unique, deliciously nutty, and chocolatey treat to intrigue your guests.
1/2 cup slivered almonds
1/2 cup chopped hazelnuts, skinned
6 tablespoons (3/4 stick) unsalted butter, room temperature
6oz milk chocolate
6oz semi-sweet chocolate
1/4 cup strong brewed coffee, cold
9oz crunchy amaretti biscuits, roughly crushed
1/2 cup dried cranberries
1 teaspoon freshly grated orange zest
1/4 cup powdered sugar
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, six to eight 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. TIP: As an extra treat for the grown-ups you can add a tablespoon or two of liqueur to your liking.
Add the cooled, toasted nuts, crushed amaretti biscuit pieces, cranberries, and orange zest, and stir until well combined. Cover the bowl and refrigerate until firm but mouldable, about one and a half hours
Remove from the refrigerator and divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of cling wrap. Using a spatula, form the mixture into a log, about seven inches long and two 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 of baking parchment liberally all over rub with the powdered sugar. Brush off any 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 half-inch-thick slices and serve. Enjoy!