Sweet
Walnut salami
A sweet ‘salami’ that is never baked — rolled in parchment and left in the cold to set.
Recipe from Гордана Мишковска-Колева · Brampton, ON
- Prep
- 20 min
- Cook
- —
- Total
- 20 min
- Fasting
- Not suitable
Ingredients 7 ingredients
Method
- In a bowl mix the ground walnuts, icing sugar, grated cooking chocolate, the egg, a little clove and the cinnamon for scent.
- Work it with your hands until you have an even mixture that holds together when squeezed. If it is too stiff, add a spoonful of milk; if too soft, a little more ground walnut.
- Turn the mixture onto a large board and shape it into a salami, as long as suits you for slicing.
- Dust the salami with icing sugar, then wrap it tightly in parchment paper, twisting the ends like a sweet.
- Keep it somewhere cold for at least four hours, and ideally overnight, so it firms up.
- Slice into small pieces before serving. Because it contains raw egg, keep it refrigerated and eat it within three days.
If you cannot find it
Substitutions that work outside Macedonia.
- Raw egg
- Pasteurised egg powder slaked with a little water, or 3 tablespoons of condensed milk — it binds just as well without the risk.
- Cooking chocolate
- Dark chocolate at 50–60 % cocoa, coarsely grated.
- Walnuts
- Ground hazelnuts or almonds; a different flavour, the same texture.
