Cookie salami, white chocolate recipe

I usually make biscuit salami when I need a quick dessert and don't want to complicate things. Even if it's not a special day, the cravings for something sweet always arise, especially in the family. Today I prepared the version with white chocolate because I had all the ingredients at hand and I knew it would turn out well every time.

Quick Info

Total time: about 30 minutes (excluding cooling time)
Preparation time: 25-30 minutes
Cooking time: just enough to melt the chocolate and butter, plus heating the milk
Servings: 3 large pieces (or more small ones)
Difficulty: easy
Recipe type: quick dessert, no baking

Ingredients

650 g popular biscuits
100 g white chocolate
200 g butter
500 ml milk
2 tablespoons granulated sugar
12 pieces colored Turkish delight
2 tablespoons raisins
2 tablespoons cocoa
2 tablespoons chopped hazelnuts
2 tablespoons powdered sugar
2 sachets vanilla sugar
1 vial rum essence
chopped walnuts for decoration

Preparation method

1. Break the biscuits by hand into not very small pieces. Don't crumble them, just break them for better texture in the end.

2. Put the butter and white chocolate in a pot and melt them over low heat or in a bain-marie, stirring to prevent sticking. Once completely melted, add the vanilla sugar. Quickly mix and pour this hot mixture over the broken biscuits.

3. In a small pot, heat the milk with the granulated sugar and cocoa. Mix well and bring it close to a boil, then pour the warm liquid over the biscuits.

4. Mix well so that all the biscuits are moistened and none remain dry in the mixture.

5. Add the chopped hazelnuts, powdered sugar, raisins, rum essence, and finely chopped pieces of Turkish delight. Mix again for homogenization.

6. Divide the mixture into three and shape each piece in a food wrap, forming a salami shape. Squeeze the wrap tightly, rolling gently to compact the mixture without ruining the shape.

7. Sprinkle chopped walnuts on top of each salami, then roll them again to adhere the nuts slightly.

8. Place the biscuit salami in the refrigerator for a few hours until it hardens well. It is easiest to slice after it has been chilled.

Why I make the recipe often

I like that it doesn't require an oven and I can easily adapt what I put inside based on what I have in the cupboard. It has a familiar taste, keeps well in the fridge for a few days, and is easy to cut for guests or family. I can make it a day in advance if I know I need dessert for more people.

Tips and variations

Tips

Do not mix the biscuits too vigorously, so they don't turn into a paste.
Make sure to pour the liquid over the biscuits while it is still hot to soak them evenly.
Use the food wrap and tightly squeeze the ends to maintain a compact shape.
If you notice that the mixture seems too soft, add a few more broken biscuits at the end.

Substitutions

You can use plain popular biscuits, but digestive biscuits will work too, if that’s what you have.
Instead of white chocolate, you can try milk chocolate, but the taste will be different.
Hazelnuts can be replaced with walnuts or almonds, according to preferences.
If you don’t have Turkish delight, leave it out or add more raisins.

Variations

For more color, you can also use finely chopped dried fruits.
You can add a little grated orange peel for a subtle flavor.
If you prefer a crunchier version, add more hazelnuts or walnuts to the mixture.

Serving ideas

Slice after it has hardened in the refrigerator.
Goes well with coffee or tea, especially when served straight from the fridge.
For a more festive presentation, sprinkle a little powdered sugar on top before serving.

Frequently asked questions

How long should it stay in the fridge?
Ideally at least 3-4 hours, but it’s safest to leave it overnight for easier slicing.

What do I do if the mixture is too soft or too hard?
If it’s too soft, add a few broken biscuits at the end. If it’s too hard, pour a little warm milk and mix again.

Can I use only dark chocolate?
The original recipe is with white chocolate, but it technically works with dark or milk chocolate if you like a more intense flavor.

Is it necessary to add Turkish delight?
No. You can omit it without problems or replace it with something else sweet, like dried fruits.

Can I make smaller salamis?
Yes, you can divide the mixture into more smaller rolls if you want individual servings or to serve it in different ways.

Nutritional values

Approximately, for a slice of biscuit salami (from a large salami, assuming 20 slices), you have about 180-200 kcal, with approximately 8-9g of fat, 25-28g of carbohydrates, and 2-3g of protein per serving. Values vary depending on how much chocolate, butter, Turkish delight, or hazelnuts you use exactly. Being a dense dessert, I do not recommend very large portions.

Storage and reheating

It keeps very well in the refrigerator, wrapped in food wrap or in a container with a lid. It lasts 4-5 days without problems. It does not require reheating. If you want to serve it softer, you can leave it at room temperature for 10-15 minutes before slicing. It does not freeze well, as the texture of the biscuits changes when thawed.

 Ingredients: 650 g popular biscuits, 100 g white chocolate, 200 g butter, 500 ml milk, 2 tablespoons granulated sugar, 12 pieces of colored Turkish delight, 2 tablespoons raisins, 2 tablespoons cocoa, 2 tablespoons crushed hazelnuts, 2 tablespoons powdered sugar, 2 sachets of vanilla sugar, a splash of rum essence, crushed walnuts sprinkled on top of the salami.

 Tags:  chocolate biscuit salami dessert with cookies cookie salami cake recipes cooking recipes hello biscuits sweet recipes