- 1 stick unsalted butter
- 2 egg yolks
- 1 cup sugar
- 1 cup cocoa
- 4 tbs orange liqueur, such as Triple Sec or Grand Marnier
- 7 oz tea biscuits and/or plain butter cookies
- 3 oz chopped pistachios
- 2 tbs chopped bittersweet chocolate
- powdered sugar, for decoration
- Break cookies into a large bowl and sprinkle with ½ the Grand Marnier, set aside.
- In a bowl, vigorously mix egg yolks with sugar until the mixture turns thick and the sugar is fully incorporated. Set aside.
- Meanwhile, heat the butter over low heat. With the back of a spoon smash the butter as it softens and begins to melt. Remove from heat as soon as the butter starts to liquify. Stir to combine.
- Next combine the broken cookies, butter and sugar mixture. Add the remaining ingredients and stir well to combine. The chocolate mixture will be sticky a bit messy to handle.
- Lay out a long sheet of wax paper or plastic wrap on a hard surface, about 18 inches long. Roll the mixture onto the wax paper and shape into a salami shape length wise to the paper. Mold salami to the desired length and thickness, somewhere between 2-3 inches. Bring salami to one side of paper and roll paper around log gently but firmly, twist ends similar to that of a salami.
- Refrigerate for at least 2 hours, or overnight.
- When ready to serve, unwrap the salami and lightly roll it in powdered sugar to give it a look of aged salami.
- Keep refrigerated.
Note: Salami will be very firm when cutting slices, so its best to take it out of the refrigerator a few minutes before serving. Entire salami can be cut into slices and refrigerated to make it easier to serve later. Or if entertaining, salami can be presented whole and guests can cut their own slices.