Chocolate Salami No-Bake Cookies

Salame Dolce

Makes about 2 ½ dozen

INGREDIENTS

16 ounces plain tea cookies such as Lorna Doone or Danish butter cookies
1 cup baking cocoa
1/2 cup sweet cocoa
1- 1/4 cups sugar
2/3 cup slivered almonds
1/2 cup plus 2 tablespoons unsalted butter, melted and cooled
3 extra large egg yolks, slightly beaten
3 to 5 tablespoons brandy (as needed)
Coarse sugar

Reduce the cookies to fine crumbs in a food processor or in a paper bag with a rolling pin. Transfer the crumbs to a large mixing bowl and mix in the cocoas, sugar, and almonds.

Mix the butter with the egg yolks and stir into the cocoa mixture.

Mix everything well with your hands adding 1 tablespoon at a time of brandy until the ingredients are wet enough to hold together without crumbling.

Cut a piece of plastic wrap at least 16-inches long.  Spread the mixture along the middle of the wrap. Fold up one long side and form a 12 or 14 x 2-inch salami-shaped log. Bring the opposite side of the wrap up and compress the mixture into a log shape. Twist the ends to seal the log and reshape it with your hands so it is even looking. Refrigerate several hours.

Spread a thick layer of the coarse sugar over a work surface. Unwrap the salame and roll it in the sugar to coat it well.

Rewrap the log and refrigerate it for several hours to make it easier to slice.

To serve, cut the log into 1/4-1/2-inch slices.

 Note to get a perfect cylindrical shape try using an old wax paper or aluminum paper tube and place the plastic wrapped log inside. Roll it around on the counter to conform to the tubes shape. Refrigerate then slice as directed.