Cookie salami recipe

Biscuit Salami: The Classic Childhood Recipe

*Simple, delicious, and very versatile, biscuit salami is a dessert that brings to mind beautiful moments spent with family. This recipe can be easily adapted to suit any occasion: holidays, anniversaries, or simply an afternoon with loved ones. With a savory combination of biscuits, nuts, and raisins, this dessert will surely become your favorite!*

Preparation time: 30 minutes
Cooling time: 2 hours
Number of servings: 10-12

Necessary ingredients:

- 1 kg plain biscuits (preferably petit beurre or digestive biscuits)
- 1 l milk (soy milk can be used for a vegan version)
- The kernels from 20-25 walnuts (coarsely chopped)
- 2 tablespoons coconut
- 1 packet of raisins (about 100 g)
- 250 g Turkish delight (sliced)

For the cream:
- 1 egg
- 1 packet of butter (or margarine for the vegan version)
- 12 tablespoons sugar
- 2 packets of vanilla sugar
- 3-4 tablespoons cocoa powder
- Rum essence (to taste)

Step by step:

1. Preparing the biscuits:
- Break the biscuits into small pieces of suitable size. This step will help with the even absorption of milk and will make the dessert have a more pleasant texture.

2. Sprinkling the biscuits:
- Place the biscuits in a large bowl and lightly sprinkle them with room temperature milk. Use just enough milk to moisten the biscuits, but be careful not to soak them too much. Gently mix and let them rest for 5-10 minutes.

3. Adding the ingredients:
- At this point, add the sliced Turkish delight, walnut kernels, coconut, and raisins. Mix carefully to evenly distribute the ingredients.

4. Preparing the cream:
- In another bowl, beat the egg with the sugar until it becomes fluffy. Add the butter (or margarine) at room temperature, cocoa powder, and rum essence. Continue mixing until you achieve a smooth cream.

5. Combining the ingredients:
- Pour the cream over the biscuit mixture and gently mix to combine all ingredients without crushing the biscuits.

6. Forming the salami:
- On a sheet of aluminum foil or a tray, pour the mixture and form a cylinder. Fold the edges of the foil, rolling them to give the shape of salami. Make sure it is well compacted.

7. Cooling:
- Place the salamis in the refrigerator for at least 2 hours, so they firm up well.

8. Serving:
- After cooling, cut the salamis into thick slices of about 1 cm. You can decorate them with a little coconut or grated chocolate for a more attractive appearance.

Useful tips:

- Vegan version: If you want to turn this recipe into a vegan version, you can use soy milk or boiled and cooled water instead of milk. Replace butter with margarine and omit the egg from the cream, and the cream will be just as delicious.

- Customization: Add a little orange or lemon flavor to the cream for a fresh note. You can also experiment with different types of nuts, such as almonds or hazelnuts.

- Alternative flavors: Instead of raisins, you can use dried cranberries or finely chopped dark chocolate.

Delicious combinations:

Biscuit salami pairs perfectly with a cup of coffee or fragrant tea. It can also be served alongside vanilla ice cream or whipped cream for a delicious contrast.

Nutritional benefits:

Biscuit salami is a good source of energy due to the carbohydrate content from the biscuits, as well as healthy fats from the nuts. Nuts are rich in antioxidants, proteins, and essential fatty acids, thus providing a boost of nutrients to the dessert.

Frequently asked questions:

- Can I use cocoa biscuits?
Yes, cocoa biscuits will add a more intense chocolate flavor to the dessert.

- How long can I keep the salamis?
Salamis keep well in the refrigerator for 5-7 days, but the taste is best in the first few days after preparation.

- Is this recipe suitable for children?
Absolutely! Biscuit salami is a dessert that often delights little ones, thanks to its texture and sweet taste.

Let’s remember to enjoy every moment spent in the kitchen, and this biscuit salami is a wonderful way to bring the family together. Happy cooking!

 Ingredients: You can easily transform this recipe into a delicious vegan version by replacing the milk with soy milk or boiled and cooled water, the butter with margarine, and making the cream without eggs. It is just as delicious. 1 kg of plain biscuits 1 liter of milk (depends on the biscuits; if you use all the milk, you need to add a little at a time so the biscuits don’t get too soggy) the nut meat from 20-25 walnuts 2 tablespoons of coconut 1 packet of raisins 250 g of Turkish delight For the cream: 1 egg 1 packet of butter or margarine 12 tablespoons of sugar 2 packets of vanilla sugar 3-4 tablespoons of cocoa rum essence.