The Coffee Almond Biscuit Salami is a variation of the classic Chocolate Salami often prepared during the holidays. This no-bake dessert is typical of Portugal but has been popular in Italy for many years. I personally saw my aunt in Ferrara make it in the 70s. The recipe is very easy, quick, and always enjoyed by everyone. If there are children, you can substitute coffee with milk.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: All seasons
- Energy 369.31 (Kcal)
- Carbohydrates 37.78 (g) of which sugars 15.79 (g)
- Proteins 4.99 (g)
- Fat 22.21 (g) of which saturated 10.07 (g)of which unsaturated 8.17 (g)
- Fibers 6.42 (g)
- Sodium 106.12 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz dry biscuits
- 1.75 oz almonds
- 3.5 oz 70% dark chocolate
- 3.5 oz butter
- 1.75 oz sugar
- 2 coffee (2 small cups)
- 1 tsp instant coffee
- 0.35 oz powdered sugar
Tools
This recipe contains IconA affiliate links
- Food Scale
- Bowl
- Parchment Paper
- Kitchen Twine
- Spatula
- Hand Whisk
Steps
Prepare on the work surface the broken biscuits, coarsely chopped almonds, butter and melted chocolate
Pour sugar and cold melted butter into a large enough bowl and mix with a whisk. Prepare 2 small cups of coffee, and while still hot, add 1 teaspoon of instant coffee, and combine it with the melted chocolate. Mix well and combine everything in the bowl with butter and sugar.
Add the chopped almonds and broken biscuits. Mix well with the spatula so that the dry part is well incorporated. Wait 5 minutes and then pour the mixture onto a sheet of parchment paper and shape it with your hands into a salami.
Close the packet and let it harden in the fridge for a few hours. Once set, prepare the stringing, sprinkle it with powdered sugar, and keep it in the freezer until it’s ready to be served in slices like a real salami.
