Cookie salami, recipe with nuts

When I make biscuit salami with nuts, I start directly on the kitchen counter, taking out the ingredients into bowls so I don't forget anything and breaking the biscuits into a large bowl. I realized over time that if you have everything prepared from the beginning, it goes much faster and you don't forget the Turkish delight or raisins at the end.

Quick info

Total time: about 40 minutes (plus cooling time)
Preparation time: 30 minutes
Cooking time (for the butter cream): 10 minutes
Servings: 2 large rolls
Difficulty: easy
Recipe type: quick dessert, no baking

Ingredients

500 g popular biscuits or petit beurre
200 ml full-fat milk
200 g butter (ideally 82% fat), cut into cubes
3 tablespoons coconut
rum and vanilla essence, to taste
1-2 tablespoons brandy (optional)
3 heaping tablespoons cocoa
100-120 g granulated sugar
100 g raisins
200 g Turkish delight, cut into cubes
100 g ground nuts
60 g coarsely chopped nuts
citrus zest (optional, orange or lemon)

Preparation method

1. Break the biscuits by hand, not too finely. I use a large bowl so that I can easily mix everything at the end without it spilling out.
2. Add the raisins over the biscuits, along with the coconut, ground nuts, and pieces of nuts. Also add the cubes of Turkish delight.
3. In a small saucepan, heat the milk with the butter and sugar over low heat. Stir frequently until the butter completely melts. Do not let it boil hard, just ensure everything is well homogenized.
4. Add the cocoa to the milk and butter mixture. Whisk until no lumps remain.
5. Remove the saucepan from the heat. Add the rum essence, vanilla essence, and, if using, the brandy and citrus zest. Mix well.
6. Pour the hot liquid over the dry mixture in the bowl. Mix everything well with a wooden spoon or by hand (after it has cooled slightly). The mixture should be sticky and hold together well.
7. Divide the mixture in two. Place each part on a sheet of plastic wrap. Roll tightly, gently pressing with your hands to form two compact rolls.
8. Refrigerate for at least 3-4 hours, or ideally overnight. You can also put it in the freezer if you're in a hurry, but the texture is nicer after a slow cooling in the fridge.
9. When you want to serve it, cut thick slices with a sharp knife. You can roll it in additional coconut if you want a different appearance.

Why I make this recipe often

I like that it doesn't require baking and keeps well for a few days in the fridge. It's filling, and the combination of nuts, Turkish delight, and biscuits makes each slice different. It's the kind of dessert where I've never had leftovers.

Tips and variations

Tips

The mixture homogenizes easiest while the liquid is still warm.
If you use very soft biscuits, don't break them too small, so they don't crumble completely when mixing.
The rum essence can be added to taste, but don't overdo it if you don't want a strong flavor.

Substitutions

You can use sugar-free biscuits or digestive biscuits if you prefer.
Butter can be partially replaced with margarine, but the taste won't be as rich.
Plant-based milk works only if you don't mind a slightly different flavor.
Turkish delight can be omitted or replaced with dried fruits.

Variations

If you don't like coconut, you can skip it.
Add dried cranberries or dried apricots instead of raisins.
For a simpler taste, just use nuts and biscuits, without Turkish delight.

Serving ideas

Simple slices, with coffee or tea.
Sprinkled with coconut or cocoa on top.
As a quick dessert for a picnic or packed for a trip.

Frequently asked questions

How long does biscuit salami last in the fridge?
It stays good for 5-6 days, kept in plastic wrap, in the cold.

Can I freeze biscuit salami?
Yes, it can be frozen without problems. You can cut it into slices or leave it as a roll, wrap it well, and let it thaw slowly in the fridge.

What biscuits are best for this recipe?
Popular biscuits or petit beurre, not too soft. Biscuits that are too crumbly don't hold the texture well.

Can I add more Turkish delight or more nuts?
You can adjust to your preference. If you add a lot of Turkish delight, it might become stickier. With nuts, it doesn't matter much, but don't overdo it so it doesn't become hard to roll.

Do I need to add egg or condensed milk?
No, this recipe doesn't have egg and doesn't require condensed milk. The texture is achieved from milk, butter, and biscuits.

Nutritional values

Approximately, per slice (from 20 slices/roll): 200-230 kcal. Estimated macros: carbohydrates 28g, fats 10g, proteins 2g per slice. The sugar and fat content is relatively high, so the dessert is calorie-dense.

Storage and reheating

It should be kept in the fridge, in plastic wrap. It is not reheated, just cut and served cold or at room temperature. If there are leftovers, it doesn't change texture in the first 5 days. After this period, it may become harder or slightly dry. I do not recommend keeping it at room temperature for more than a few hours.

 Ingredients: 500 g popular biscuits or petite beurre, 200 ml full-fat milk, 200 g diced fatty butter, 3 tablespoons coconut, rum and vanilla essence, cognac, 3 heaping tablespoons cocoa, 100-120 g granulated sugar, 100 g raisins, 200 g diced Turkish delight, 100 g ground nuts and 60 g coarsely chopped, optional citrus peel.

 Tags:  cookie salami dessert with cookies cookie salami cake recipes cooking recipes salutation biscuits sweet recipes