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Sweet Salame

From Italian Cooking and Living, December 2001/January 2002

  • 3 egg yolks
  • '2/3 cup sugar
  • 4 tablespoons unsalted butter, room temperature, cubed
  • 1/3 cup unsweetened cocoa
  • 5 ounces cookie crumbs
  • 2 tablespoons Marsala
  • 1/2 cup blanched almonds, coarsely chopped

Using an electric mixer, whip the yolks and sugar together until thick and creamy. Add the butter and beat until light and smooth. Using a flour sifter, sift the cocoa over the butter mixture and add the cookie crumbs, Marsala, and almonds. Stir until everything is incorporated; the batter will be very thick.

Spoon the batter onto a sheet of aluminum foil and pat into the shape of a log with slightly moistened hands. Roll the salame in the foil and refrigerate overnight. To serve, slice with a wet, sharp knife. Serve at room temperature with fresh berries and a dollop of whipped cream if desired. Serves 8

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana