Ingredients
| 100g macadamia nuts | |
| 50g roasted hazelnuts | |
| 50g pistachios | |
| 250g amaretti biscuits | |
| 275g dark chocolate | |
| 100g salted butter | |
| 125g golden caster sugar | |
| 3 eggs | |
| 2 tablespoons amaretto liqueur | |
| 2 tablespoons cocoa | |
| 100g icing sugar, to dust |
If I’m making this as a gift, once I’ve wrapped it in waxed parchment paper I tie it up with ribbons and add a lovely little gift note and it’s always a massive hit.
Instructions
| 1. | Chop up all the nuts and the biscuits, making sure they are still a little chunky because you want a glimpse of all the colours when you cut into the salami. Set aside. |
| 2. | Melt the chocolate in a jug in the microwave in short bursts, stirring between each burst, and set aside to cool to room temperature. |
| 3. | Cream the butter and sugar until super creamy and smooth, then add one egg at a time, making sure the mixture doesn’t split (it’s not the end of the world if it does, adding the melted chocolate will bring it back together). Stir in the amaretto. |
| 4. | Sift the cocoa into the chocolate then add the chocolate mixture, nuts and biscuits to the egg mixture and combine well. |
| 5. | Refrigerate until the mixture is a little more solid but still mouldable. |
| 6. | Tip out onto your bench and mould into a salami shape then wrap in baking paper and pop back into the fridge for 24 hours. |
| 7. | Unwrap and roll in the icing sugar, then wrap in wax parchment paper, ready for gifting. |