Serves: Approx 20 slices
Prep: 30 mins
Cooking: 5-8 mins


  • 1 X packet Arden & Amici Almond and Chocolate Biscotti
  • 8 tbsp amaretto liquer
  • 170g good-quality dark chocolate, broken into squares
  • 250g butter
  • 120g golden caster sugar
  • 3 large eggs, lightly beaten
  • 2 tbsp cocoa powder
  • 75g shelled pistachio nuts, roughly chopped
  • 75g blanched whole hazelnuts, lightly toasted and roughly chopped
  • 85g no-need-to soak soft dried figs, chopped
  • 70g dried mixed cherries and berries
  • Icing sugar to dust 



Place the Arden & Amici Biscotti in a clean bowl and sprinkle over the amaretto. Leave to soak whilst preparing the other ingredients.


Meanwhile, place the chocolate in a heatproof bowl and set over a pan of barely simmering water (make sure the water does not touch the base of the bowl or the chocolate may overcook). Heat gently until the chocolate just begins to melt. Turn off the heat and leave until the chocolate is completely melted. Remove the bowl from the pan and set aside to cool. Alternatively, cook in a microwave on HIGH 100% for 1-2 minutes.


Whilst chocolate is melting and cooling, place the butter and sugar in a large bowl and beat with an electric whisk or wooden spoon until pale and creamy.


Gradually add the eggs to the mixture, beating well after each addition. Beat in some of the cocoa powder if the mixture starts to curdle.


Beat in the remaining cocoa powder then the cooled, melted chocolate until well combined, smooth and creamy.


Crumble and break up the soaked biscotti into bite-sized pieces and fold into the chocolate mixture with the pistachio, hazel nuts, figs and cherries and berries.


Place a large rectangle of non- stick baking paper on to a clean work surface. Dust heavily with icing sugar.


Place the chocolate mixture onto the paper and shape into a large sausage. Use the paper to roll the sausage and wrap it. Chill overnight until firm.


To serve, tie the salami with string, if liked, and re-dust with icing sugar. Before serving cut into slices. Store in the fridge.



The very young, the elderly and those with impaired immune systems should avoid eating uncooked eggs. Simply omit the eggs and continue the recipe as it is, keeping in mind that the salami will be slightly smaller.


If you are cutting the chocolate salami straight from the fridge, use a knife that has been heated by dipping in boiling water, dry the knife and then slice as required.

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