Butter biscuit – salami

Ingredients for 1 servings:

• 200 g biscuits (butter biscuits)
• 50 g walnuts
• 50 g almonds, roughly chopped or almond slivers, briefly baked
• 50 g raisins, soaked in rum if desired
• 50 g cherry(s) (cocktail cherries or sour cherries), marinated in sour cherry liqueur or Amaretto
• 50 g candied orange peel
• 1 tbsp rum, to taste
• 200 g chocolate or butter, sugar and cocoa
• 100 ml milk or condensed milk
• 2 egg yolks
• n. B. Desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Using leftover cookies, dried fruits, nuts, and chocolate or cocoa (using leftover ingredients for Christmas baking)

The quantities are approximate, and the choice of ingredients is up to you, as this is a recipe for using up leftovers. Briefly dry roast the nuts. Rub the walnuts between your palms to remove the skins. Roughly chop the butter biscuits and mix with the nuts and dried fruit. Melt the chocolate. Heat the milk. Beat the egg yolks until frothy. Add the warm milk and heat to 82 degrees Celsius. Add the melted chocolate. Add to the biscuits and mix well, adding a little rum if desired. Refrigerate for half an hour; then shape into a roll and wrap in cling film like a salami. Refrigerate overnight to allow to set; slice the next day. Alternative: Instead of the chocolate, use 200g butter, 5 tbsp sugar, and about 30g cocoa powder. Beat the egg yolks and sugar until frothy, then add the cocoa powder. Add the warm milk and heat to 82 degrees Celsius. Add the butter and mix well. Add to the cookies and proceed as above. If desired, roll the roll in desiccated coconut or mix the coconut flakes with hot milk (3/4 of the weight of the coconut) and a little sugar. First, roll out the chocolate cookie mixture, spread it with the coconut mixture, then roll it up and wrap it in cling film as described above.