12 Days of Christmas Cookies: Day 5
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Welcome back to my 12 Days of Christmas Cookies series, where we’re baking our way through the most festive and delicious treats of the season! On this fifth day, I’m sharing with you my variation of a classic Italian cookie: White Chocolate Salami
Don’t let the name fool you—there’s no meat here! This dessert “salami” is a delightful medley of creamy white chocolate, crunchy cookies, and a sprinkling of dried fruit and nuts, all rolled into a log that mimics the look of a classic charcuterie favorite.
This cookie is traditionally very soft and one that you would keep in the refrigerator to bring out when you’re ready to serve it. I made mine a bit more firm so that it can travel in your cookies boxes.
Chocolate salami is also very versatile. If you can’t get your hands on the exact cookies, nuts, or dried fruit that I used, you can swap them out for any others of your choice. These are traditionally made with tea biscuits, but mine use amaretti cookies and Biscoff cookies.
Not only is this cookie a showstopper on your holiday dessert table, but it’s also a no-bake treat that comes together in a snap. Whether you’re gifting it to friends or saving it for your own family festivities, White Chocolate Salami is the perfect blend of elegance and fun. So, grab your apron, and let’s transform simple ingredients into a Christmas masterpiece!
White Chocolate Salami
30-40
Cookies30
minutes
This dessert “salami” is a delightful medley of creamy white chocolate, crunchy amaretti and Biscoff cookies, and a sprinkling of dried cherries and pistachios, all rolled into a log that mimics the look of a classic charcuterie favorite
Ingredients
- White Chocolate Ganache
12 ounces white chocolate (1 bag) (340 grams)
3 Tablespoons heavy cream (45 grams)
2 Tablespoons of unsalted butter (28 grams)
- Filling
1/2 cup dried cherries (or sub dried cranberries)
1/2 cup roasted and salted pistachios
1 cup amaretti cookies, broken into pieces (about 20 cookies) (65 grams)
1 cup Biscoff cookies, broken into pieces (about 10 cookies) (80 grams)
1/2 cup torrone nougat, finely chopped (if the chunks are too large they might make the cookies fall apart when sliced) (50 grams) – or sub extra cookies
*Note: you can substitute any of these cookies, nuts, and dried fruits. This is a very versatile cookie. You just need crunchy cookies. Traditionally it is made with tea biscuits or digestives.
Directions
- Place all of the filling ingredients in a bowl and set aside.
- Over a double boiler on medium-low heat, add the white chocolate and heavy cream. Stir until melted.
*note: do not rush the melting, if you heat the white chocolate too quickly or too high, it may become grainy. - Remove from the heat and vigorously stir in the butter until smooth.
- Pour the white chocolate ganache over the remaining ingredients and mix to combine.
- Using your hands, mold the mixture into a log that is about 2 inches in diameter on a sheet of parchment paper. Roll the mixture up in the parchment until it is smooth.
- Place the log in the refrigerator to set for at least 30 minutes.
- Dust the log with powdered sugar and slice into 1/4 inch thick pieces using a serrated knife (the cookies may break apart more easily if you do not use a serrated knife). Enjoy!
Notes
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