It is not difficult to guess where the name of this cookie comes from. Salam di biscuiti literally means salami of biscuits in Romanian. This chocolate roll with little pieces of plain cookies does look a lot like a nice coarse sausage. I immediately thought of the hedgehog slice: the same principle, but a different shape. The salam di biscuiti will remind every Romanian of Christmas as this festive cookie is traditionally always made around that time. You do not need a oven for this cookie and you can quickly make it with a packet of ready-made cookies and a few other simple ingredients.The Romanian cuisine is influenced by many cultures. Set in the middle of Europe, it has been occupied by the Romans, Turks and it was once part of the Austro-Hungarian empire. The country has always been open to external influences and you can also find French, Italian and German elements in the Romanian kitchen. Walnuts are a typically local ingredient in this salam de biscuiti cookie, but it is often cheered up with pieces of Turkish delight. For me the salam di biscuiti is sweet and tasty enough without and I found the simple brown and white effect quite stylish.
Salam de biscuiti cookie from Romania
for about 30 cookies
250 grams (2½ cups) plain cookies (petit beurre type)
50 grams (½ cup) walnuts
110 grams (½ cup) sugar
50 grams ((½ cup) unsweetened cocoa powder
50 grams (⅓ cup) dark chocolate chips
100 grams (1 stick) unsalted butter
pinch of salt
1 tablespoon rum
60 milliliters (¼ cup) milk
Break the cookies and walnuts into small pieces.
Put the sugar, cocoa powder, chocolate, butter, salt, rum and the milk in a saucepan and heat over low heat, stirring until a homogeneous mass is formed.
Pour the chocolate mass on the cookie mixture.
Carefully mix the chocolate into the cookie mixture making sure that every piece is coated.
Tip the mixture on to a piece of cling film. Form a rectangle of about 10 x 25 cm / 4 x 10 inches.
Roll the mixture into a roll of about 8 cm / 3 inch ø . Twist the cling film at both ends to make a tight roll and tie the ends. Leave in the fridge to harden for about 3 hours, or preferably one night. Cut into slices of about ½ cm / ¼ inch.
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