Hazelnut biscuit salami recipe (no bake)

Name: Hazelnut biscuit salami recipe (no bake)
Ingredients: Biscuit Salam Recipe 300 g plain biscuits 2 eggs 200 g sugar 100 g butter 100 g cocoa 100 g hazelnuts

Dessert - Hazelnut biscuit salami recipe (no bake) by Victoria H. - Recipia

When I want to make something quick and without using the stove, I choose biscuit salami with hazelnuts. I make it directly on the table, just with a mixer and a food processor. Every time I'm surprised how close it is in taste to the classic version, even though I don't use any heat at all. It has become part of my routine, especially when I need an evening dessert for the next day. Quick Info Total time: approximately 20 minutes preparation + minimum 4-6 hours in the fridge Preparation time: 20 minutes Cooking time: does not require Servings: 10-12 slices (depending on thickness) Difficulty: easy Recipe type: quick dessert, no-bake, suitable for any occasion Ingredients 300 g plain biscuits 2 eggs 200 g sugar 100 g butter (at room temperature) 100 g cocoa 100 g hazelnuts Preparation method 1. Put the soft butter in a large bowl and add the sugar. I mix with the mixer for a few minutes until I get a smooth cream. 2. Add the eggs one by one, then the cocoa. I continue mixing until everything is well combined. 3. I crush the biscuits together with the hazelnuts. For this, I use the food processor, but it can also be done manually, in a bag, with a rolling pin. I don't crush them too finely; I prefer to leave some larger pieces. 4. I mix the crushed biscuits and hazelnuts into the cocoa cream. I mix with a spatula or by hand until everything binds together and becomes homogeneous. 5. I place the mixture on aluminum foil. I shape it into a cylinder, tightly wrap the foil, and roll it to obtain the salami shape. 6. I put it in the fridge for at least 4-6 hours. It’s best to let it sit until the next day. 7. When it has hardened, I remove the foil, slice it, and serve. Why I make this recipe often It’s simple to make and I don’t have to turn on the stove. It keeps well in the fridge and slices easily. It can be prepared in advance without drying out or changing its taste. Tips and variations Tips If the butter isn’t soft, I leave it at room temperature for a bit. I don’t crumble the biscuits too finely. The final texture is more interesting with larger pieces. For rolling, I use two layers of foil if the dough seems softer. Substitutions Hazelnuts can be replaced with walnuts or almonds if needed. Sugar is not recommended to be substituted; otherwise, the mixture won't have the right texture. Plain biscuits can be replaced with popular biscuits or even leftover biscuits from other packages, as long as they don’t have cream. Variations Raisins or cranberries can be added for a dried fruit version. If I want a more intense flavor, I add a few drops of rum essence to the cream. Serving ideas I cut the biscuit salami into thick slices, directly from the fridge. It also goes well with a little powdered sugar on top if I want a more festive appearance. Frequently asked questions Can I leave the raw eggs in the biscuit salami? This recipe uses raw eggs, just like the classic version. If you are careful about the source of the eggs and use fresh eggs, there are no problems. For safety, some choose pasteurized eggs. Can the biscuit salami be frozen? Yes, the biscuit salami can be frozen. I wrap it well in foil and let it thaw overnight in the fridge before serving. What kind of biscuits do I use? Plain, popular-type biscuits. I avoid biscuits with cream or too much butter, as they change the consistency. Why does it need to be kept cold? The mixture only hardens in the fridge because the butter and cream solidify. If I cut it too soon, it will fall apart. Can I replace the butter with margarine? I do not recommend it, as the taste and texture will not be the same. Butter gives creaminess and a distinct flavor. Nutritional values Estimate per 1 slice (from 12 slices): Calories: approximately 220 kcal Protein: 3 g Fat: 12 g Carbohydrates: 25 g Values are indicative and depend on the type of biscuits and butter used. The sugar content is high. Being a concentrated dessert, I do not recommend large portions. Storage and reheating The biscuit salami is stored in the fridge wrapped in foil or in a closed container. It lasts 4-5 days without losing its texture. It is not reheated; it is served cold. If I slice it all at once, I keep the slices covered so they don’t dry out on the surface.

Hazelnut biscuit salami recipe (no bake)

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