Cookie salami, walnut recipe
When I need to make something quickly and I know it will be eaten down to the last slice, I prepare cookie salami with nuts. At home, the recipe has been passed down from my grandmother to my mother, and I know it by sight, not just by writing. I never bother to perfectly measure the pieces of Turkish delight or choose overly special cookies. I eyeball everything, but I stick to the basic recipe. Quick Info Total time: about 5 hours (includes refrigeration time) Preparation time: 30 minutes Refrigeration time: 4-5 hours Servings: 2 large logs (approx. 14-16 slices) Difficulty: easy Recipe type: no-bake family dessert Ingredients 500 g plain cookies (not cream-filled) 200 ml full-fat milk (or any milk, water works too) 200 g margarine or butter 100 g nuts (chopped with a knife, not too finely) 275 g Turkish delight (cut into cubes) 50 g raisins 3 tablespoons cocoa powder 120 g granulated sugar rum essence (to taste) coconut flakes (for decoration, optional) Preparation method 1. Break the cookies by hand, not too small, so they can be felt in the mixture. Put everything in a large bowl. 2. Cut the Turkish delight into cubes about 1 cm, neither too large nor too small. Chop the nuts with a knife, not in a food processor, so they remain chunky. Add everything over the cookies and mix. 3. For the sauce: in a small pot, put the milk, sugar, margarine (or butter), cocoa, and rum essence. Heat over medium heat, stirring constantly, until the sugar and margarine melt. When it starts to simmer gently, turn off the heat. 4. Immediately add the raisins to the hot sauce and mix. Let them sit for a bit to hydrate. 5. Allow the sauce to cool for about 5-10 minutes, just enough so it’s not burning hot when pouring. 6. Pour the sauce over the mixture of cookies, Turkish delight, and nuts. Mix well with a large spoon to combine everything. Finally, check if the cookies absorb the sauce, so they don't remain dry or too soft. 7. Prepare two loaf pans or trays, lining the inside with plastic wrap. Sprinkle a thin layer of coconut flakes on the bottom. 8. Place the mixture in the pans, pressing gently to settle it, and cover with plastic wrap on top. 9. Refrigerate the trays for at least 4-5 hours. Once set, remove, unwrap, and slice into 1.5-2 cm thick pieces. Why I make this recipe often Cookie salami with nuts requires no baking and doesn’t dirty many dishes. The ingredients are accessible and always on hand. It keeps well in the fridge for a few days, so you can make it ahead of visits or events. For me, it’s a dessert I don’t have to think too much about: I make it, and it turns out the same every time. Tips and variations Tips If the cookies don't absorb all the sauce and you see liquid at the bottom, add another handful of broken cookies. The sauce shouldn’t be too hot when you pour it over the mixture; otherwise, the cookies will get too soft. The layer of coconut gives a nice appearance and prevents the mixture from sticking to the plastic wrap. Substitutions Milk can be replaced with water if you want a vegan version. Margarine and butter can be used interchangeably; it only depends on preference or what you have at home. You can omit the Turkish delight or raisins if you don’t want them, but their absence will be felt. Variations Sometimes I add slightly toasted nuts for a more intense flavor. If you have it, you can add a bit of grated orange zest for flavor. Instead of coconut flakes, powdered sugar can be used, or nothing at all. Serving ideas Slice and serve on a platter as is. If you want it to look more festive, sprinkle another layer of coconut on top when serving. It pairs well with coffee or tea at any time. Frequently asked questions 1. Can I use only butter, without margarine? Yes, butter works very well; the quantities don’t need to be adjusted. 2. What type of cookies do I use? Plain, simple cookies are ideal; bulk cookies are best. I do not recommend cream-filled or overly soft cookies. 3. Can I omit the Turkish delight? Yes, it can be made without Turkish delight, but the specific texture and flavor will be missing. You can supplement with raisins or nuts. 4. What if I don’t have rum essence? You can leave it out or use another flavor, but it won’t have the classic cookie salami taste. 5. Can it be made with less sugar? Yes, if you don’t want it very sweet, you can reduce the sugar to 80-100 g, especially if the Turkish delight is very sweet. Nutritional values Estimate for one slice (out of 16): Calories: ~160 kcal Carbohydrates: 22 g Protein: 2 g Fats: 7 g Values vary depending on the cookies and margarine/butter. It’s a dense dessert with quite a few calories, given the presence of cookies, sugar, and fats. Storage and reheating Cookie salami is stored in the fridge, wrapped in plastic or in a container, for up to 4-5 days. It does not freeze, as it changes texture. It does not require reheating; it is consumed cold, directly from the fridge.
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