Cookie salami, classic recipe

The biscuit salami is quick to make and doesn't require baking, but it needs to be chilled for a few hours to set properly. For this recipe, the raisins are soaked beforehand, then mixed with the biscuits, Turkish delight, and nuts. The warm syrup made with milk, cocoa, sugar, and butter binds the mixture and gives it the classic flavor. I divide it into two rolls because they cool more easily and are easier to slice. Finally, the salami can be dusted with cocoa powder or rolled in coconut. Quick Info Total time: approximately 2 hours and 30 minutes to 3 hours and 30 minutes, including soaking the raisins and cooling time Preparation time: active time is not specified; preparing the ingredients and assembling takes a short time Cooking time: a few minutes, just enough to heat the milk, cocoa, sugar, and butter Cooling time: 2-3 hours Servings: the number depends on the thickness of the slices Difficulty: easy Recipe type: no-bake dessert, suitable for a sweet snack or family meals Ingredients 400 g Petit Beurre biscuits 150 g Turkish delight 100 g nuts 50 g raisins 100 g butter 200 ml milk 3 tablespoons sugar 3 tablespoons cocoa 1 pinch of salt 1 teaspoon rum essence For finishing, optional: cocoa for dusting coconut for coating Preparation Method 1. About 30 minutes before preparing the salami, place the raisins in a bowl and pour enough water over them to cover. If you have it on hand, you can also soak them in rum. The original recipe used raisins soaked in water. 2. Break the Petit Beurre biscuits into larger pieces and place them in a large bowl. There’s no need to crumble them too finely. The larger pieces provide a pleasant texture in the salami slice. 3. Cut the Turkish delight into small cubes. Chop the nuts, but don’t turn them into flour; it’s better to leave small pieces that can be felt in the mixture. 4. Drain the soaked raisins well and add them to the biscuits. In the same bowl, add the Turkish delight and chopped nuts. Gently mix to distribute everything evenly among the biscuit pieces. 5. In a small saucepan, combine the milk, three tablespoons of cocoa, three tablespoons of sugar, butter, and a pinch of salt. Place the pot over low heat and warm the mixture, stirring occasionally. 6. Keep the milk on the heat until the butter melts and the ingredients dissolve and combine. There's no need for prolonged boiling. The important thing is for the butter to melt and for the cocoa and sugar to be well incorporated. 7. Remove the pot from the heat and add the rum essence. Pour the warm mixture over the biscuits with nuts, Turkish delight, and raisins. 8. Mix well so that the syrup coats all the ingredients. The biscuits should be soaked, and the mixture should become cohesive enough to be rolled. Mix carefully to avoid crushing the biscuits completely. 9. Prepare two pieces of foil. Divide the mixture in half and place each portion on a piece of foil. 10. Roll each portion in the foil, shaping it into a salami. Tighten the rolls so that they are compact and there are no large gaps between the ingredients. 11. Place the two rolls in the refrigerator for 2-3 hours. During this time, the butter will harden, and the mixture will become firm enough to be sliced nicely. 12. Unwrap the foil and dust the salami with cocoa or coat it with coconut, depending on your preference. Slice it and serve it cold. Why I Make This Recipe Often It’s a simple no-bake dessert, and the ingredients are prepared with minimal effort. Biscuit salami is especially useful when you want something sweet and have biscuits, nuts, and a few basic ingredients on hand. It can be made in advance, and after cooling, it slices easily and stores well in the refrigerator. Tips and Variations Tips Soak the raisins before adding them to the mixture and drain them well. If they remain too wet, they can further soften the biscuits. Break the biscuits into irregular pieces, not too small. In the final slice, the texture is more pleasant when the biscuit pieces are distinguishable. The nuts should be chopped, but not too finely. Small pieces provide texture and pair well with the Turkish delight and raisins. Heat the milk mixture over low heat and stir occasionally. It’s not advisable to leave it on the heat unattended. After pouring the syrup over the biscuits, mix until all ingredients are coated. If the mixture isn’t homogeneous, some slices will be drier while others will be softer. Wrap the rolls well in foil before placing them in the refrigerator. This way, they maintain their salami shape and don’t dry out on the surface. Substitutions Raisins can be soaked in water or rum, as mentioned in the recipe. If you choose water, the flavor remains simpler; rum adds a more pronounced aroma. At the end, cocoa can be replaced with coconut. Both options complement the dessert's flavor. Turkish delight remains one of the important ingredients in the recipe, so it should be cut into small cubes to distribute easily in the two rolls. Variations You can divide the mixture into two rolls as indicated in the recipe, or keep the resulting shape as one larger roll. In the two-piece version, the slices are easier to cut, and the rolls are simpler to place in the refrigerator. For a different appearance, you can dust one roll with cocoa and cover the other with coconut. The base mixture remains the same. Serving Ideas Biscuit salami is portioned after it has set in the refrigerator. It can be served plain, in slices, dusted with cocoa or covered with coconut. It’s suitable as an everyday dessert and can be placed on a platter when there are more guests. Frequently Asked Questions How long should the raisins be soaked? Raisins should be soaked about 30 minutes before preparing the dessert. You can keep them in water until covered or in rum. They must be drained before adding them to the mixture. Do I need to boil the milk with cocoa and butter? There’s no need for prolonged boiling. The mixture should be kept on low heat until the butter melts and the milk, cocoa, and sugar combine. Stir occasionally, then remove the pot from the heat. Why does the salami break when I cut it? It’s likely that it didn’t chill long enough or the mixture wasn’t rolled tightly enough. Let it cool for 2-3 hours and wrap it tightly in foil around the mixture when forming the rolls. Can I make one large biscuit salami? Yes, the recipe can be rolled into one larger piece. In the presented version, the mixture is divided into two and two rolls are formed. What can I coat the biscuit salami with? In the end, you can dust it with cocoa or cover it with coconut. The choice depends on preference and does not change the preparation steps. Nutritional Values The values below are estimates and may vary depending on the type of biscuits, the amount of Turkish delight, and the thickness of the slices. For the entire recipe, the intake is approximately 4,000-4,200 kcal. If the salami is divided into 12 servings, each serving has approximately: 330-350 kcal 42-45 g carbohydrates 4-5 g protein 18-19 g fat The values mainly come from biscuits, butter, nuts, sugar, and Turkish delight. If you cut larger slices, the intake per serving will be higher. These figures are indicative and do not replace calculations based on the exact labels of the ingredients used. Storage and Reheating Biscuit salami should be stored in the refrigerator, well wrapped in the foil it was rolled in. It is a dessert that is served cold and is not reheated. Keep the rolls whole and cut only what you plan to serve, as this helps maintain its shape and texture better. If you take it out of the refrigerator just for slicing, you can let it sit a little before cutting if it is very firm. For clean slices, use a sharp knife and cut without pressing down hard on the roll.

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