Cookie salami, a recipe with cookies

Name: Cookie salami, a recipe with cookies - Lorena D.
Ingredients: about 500 g crushed cookies (leftover from Easter) about 300 g popular biscuits (store; bought) about 150; 200 ml juice from compote (I used peach) 2 tablespoons carob powder 150 g powdered sugar 2 tablespoons Goji berries 50 g ground almonds 50 g white and/or dark chocolate (chopped into small pieces)

Dessert - Cookie salami, a recipe with cookies by Lorena D. - Recipia

I have tried many variations of biscuit salami, especially when I have all sorts of leftover cookies or biscuits after a holiday. If you have cookies that are getting soft or are not very presentable anymore, this recipe gives them new life and flavor. I also used leftover peach compote because it adds a subtle fragrance, and the popular biscuits bind everything well. Quick Info Total time: 20 minutes (plus at least 8 hours in the fridge) Preparation time: 15-20 minutes Cooking/baking time: none required Servings: about 20-24 slices (2 rolls) Difficulty: easy Recipe type: quick dessert, leftover sweets recycling Ingredients approximately 500 g cookies (coarsely crushed, leftovers from holidays) approximately 300 g popular biscuits (store-bought, broken into pieces) 150-200 ml compote juice (I used peach compote) 2 tablespoons carob powder 150 g powdered sugar 2 tablespoons goji berries 50 g ground almonds 50 g chocolate (white and/or dark, chopped into small pieces) Preparation method 1. Crush the cookies by hand, not too finely, just enough so that there are no large pieces left. Place them in a large bowl. 2. Add the compote juice, powdered sugar, and carob powder to the cookies. Mix on low speed (with a mixer or a wooden spoon), just enough to moisten everything. 3. Sprinkle in the goji berries, ground almonds, and chocolate pieces. Gently fold them in. 4. Break the popular biscuits into suitable pieces, neither too small nor too large, and add them to the rest of the mixture. 5. Mix everything well. The consistency should be firm enough to mold but not dry. If it is too soft, add a few more biscuits; if it seems too dense, pour in a few tablespoons of compote juice. 6. Divide the mixture into two and roll each part in plastic wrap or baking paper, tightly shaping them into rolls. Seal the ends. 7. Place the rolls in the fridge until the next day. They can be consumed after 6-8 hours, but the texture will even out better if left overnight. 8. Slice with a sharp knife and serve with coffee, tea, or milk. Why I make the recipe often It can be easily adapted with what you have on hand and helps use up leftover biscuits or cookies. It keeps well in the fridge for a few days and does not require baking. I like that it does not involve hard-to-find ingredients and I can adjust the mixture on the spot, depending on the dough's texture. Tips and variations Tips Do not grind everything too finely; it tastes better with larger pieces. Use just enough compote to bind, do not pour it all at once. If you don’t have a mixer, you can do it by hand, but use a wooden spoon at first. Substitutions Goji berries can be replaced with raisins or dried cranberries. Carob powder can be substituted with cocoa, but the taste will be more intense and bitter. Almonds can be replaced with walnuts, hazelnuts, or even pistachios. White or dark chocolate can be any leftover chocolate you have. Variations Add candied orange peel or dried fruits for different flavors. You can use other liquids instead of compote – apple juice, plant milk, or light syrup. If you only have biscuits, the recipe also works without cookies, but the taste will be simpler. Serving ideas Thick slices for breakfast, with warm milk or yogurt. Small portions for coffee or for a school lunch. Can also be frozen, cut into cubes, for quick desserts. Frequently Asked Questions 1. Can the recipe be made only with biscuits, without cookies? Yes, but the texture will be slightly different, more uniform. Cookies provide an interesting variation on the inside. 2. What do I do if the mixture turns out too soft? Add broken biscuits, a little at a time, until it firms up. If it’s too dry, supplement with a little compote juice. 3. Can I replace almonds with something else? Yes, use any other type of nuts or omit them altogether if you wish. 4. How long should it stay in the fridge? Ideally overnight, but after 6-8 hours the texture is already good for slicing. 5. Can I make it without powdered sugar? The texture will be slightly different, and the taste less sweet, but the recipe can be adapted this way, depending on preferences. Nutritional values Approximately, per serving (about one slice): calories: 140-160 kcal carbohydrates: 22-25 g fats: 4-5 g proteins: 2-3 g Values may vary depending on how much sugar, biscuits, and chocolate you actually use. This is not a "diet" dessert, but it is quite dense and filling. Storage and reheating Keeps very well in the fridge, wrapped in plastic wrap, for up to 5 days. I do not recommend long-term freezing, but if you need to keep it longer, slice it and freeze separately. Does not require reheating; serve cold, directly from the fridge.

Category: Dessert Author: Lorena D. Views: 1 Date: 27.09.2024

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