Total Time
4hrs 5mins
Prep 4 hrs
Cook 5 mins

Weird name, great cookie! Prep time includes chilling.

Ingredients Nutrition


  1. Soak cherries in warm water, about 30 minutes.
  2. Drain well.
  3. Place chocolate in bowl with butter, over a pot of simmering water until melted.
  4. Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier.
  5. Mix well.
  6. Remove from heat and add the egg yolk and mix well.
  7. Cool completely.
  8. Form salami shape by rolling mixture in a sheet of wax paper.
  9. Refrigerate 4 hours or overnight.
  10. Slice and serve.


Most Helpful

With such a delicious list of ingredients, this dessert HAD to be a winner, and indeed, it was! I followed the recipe pretty closely, using dried tart cherries and doubling the orange peel. Since I was taking it on vacation with a bunch of friends, I did most of the prep at home, and it was simple and straightforward to prepare the salami the night before we ate it. I served it with cherry wine, and everyone really enjoyed it! Not that it needed any gimmicks, but it was such a fun thing to talk about and serve. You can't tell from the photo posted, but this does look EXACTLY like salami when served, and especially when sliced into rounds! The first time, we ate it directly from the fridge, but later, I decided it was even better at room temperature. Now, here is a funny thing - we were having mangos with lime juice on the same plate, and lime juice got on our salami, and the sharp lime tang went REALLY well with the salami. Thanks, Mirj, for a GREAT recipe!

Dorie's Lori May 29, 2007

Don't be fooled with the name. It's a wonderful rich, tasty, chocolaty, nutty, biscuity desert that contains no meat! I halved the serving (I wish I didn't) and used Craisins (Dried Cranberries) instead of sun-dried cherries as I couldn't find it in our supermarket. I used a few drops of Vanilla Essence instead of Grand Marnier and used egg replacer instead of real egg. I'm not normally have a sweet tooth but this worth making.

Chef floWer March 02, 2007

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