Salame dolce recipe without raw eggs
Recipe: Jonathan Forgash
Based on recipe by Divina Cucina
1/2 cup sugar
5 ounces melted butter
2 bars (7oz. total) Lindt chocolate 85% coco.
2oz Amaretto di Saronno®
6 ounces cookie crumbs (Petite Beurre in the U.S.)
1/2 cup hazeluts
In small pot over low heat, melt chocolate, sugar, Amaretto and butter to combine. Let cool a bit on counter while preparing rest of the recipe.
In food processor crush the cookies leaving some pieces a little larger than others so they resemble the fat in a salame. Remove cookies to lg bowl.
Rough chop the hazelnuts in food processor. Add to crushed cookies.
Add melted chocolate mix to cookies and hazelnuts. Mix well with hands.
On a large sheet of aluminum foil sprayed with bit of pam spray, form a salame-like shape and roll it up. Mold the wrapped shape into a nice long uniform log.
Place in the freezer for 60 minutes or until firm. Unwrap, roll in powdered sugar and slice.