The Christmas of 2020—right in the heart of the pandemic—brought unexpected joy in the form of a humble dessert: biscuit salami. I gave it a twist, adding crunchy pistachios, a splash of rum, and rich dark chocolate. Somewhere along the way, I had learned to embrace the good things in life, and this little treat became one of them.
Growing up, my mother would prepare the classic version—just cocoa, milk, and biscuits. Simple, comforting, and always a hit in our home. Biscuit salami, or salame di cioccolato, is a traditional Italian no-bake dessert made with crushed biscuits, cocoa, butter, and often nuts or liqueur. Easy to make, endlessly adaptable, and perfect for sharing—especially during times when comfort is needed most.
Everyone has their own take on this classic Italian dessert, but for me, the combination of crispy biscuits, rich chocolate, and crunchy pistachios is simply irresistible!
- 400 g vanilla biscuits (or graham crackers)
- 320 g chocolate (70% cocoa)
- 240 ml liquid cream
- 60 g unsalted butter
- 120 g pistachio (fried, salted, and shelled)
- rum essence
- powdered sugar for dusting (optional)
How to Make It:
- Melt the chocolate in a bowl, then stir in the whipped cream and unsalted butter until smooth.
- Add the crushed biscuits and chopped pistachios (or any nuts you prefer). Mix well to ensure everything is evenly coated. Stir in the rum essence.
- Shape the mixture: Lay it on a sheet of plastic wrap and roll it into a log, resembling a salami. Tie both ends and refrigerate for 4 hours until it firms up.
- After chilling, unwrap and roll the salami in powdered sugar.
- Wrap it neatly in baking paper to make it look store-bought.
- Keep the biscuit salami in an airtight container in the fridge for up to 2 weeks. I love it cold – it tastes even better!
Enjoy and let me know how it turns out!
Love & biscuit salami 😉