Chocolate Salami Cookies

5 from 1 vote

These Chocolate Salami Cookies are a classic Italian no-bake dessert made with rich chocolate, crunchy pistachios, buttery ladyfingers, and dried cherries infused with orange. Shaped into logs, chilled, and sliced to resemble traditional salami, they're a festive make-ahead treat that's perfect for holiday cookie trays, edible gifts, or serving with coffee after dinner.

Prep Time3 30

Total Time3 30

Course: Dessert

Servings: cookies

Calories: 134kcal

Author: Sally Humeniuk

Ingredients

½ cup dried cherries chopped coarse
¼ cup freshly squeezed orange juice
1 tsp orange extract
11 dried ladyfingers savoiardi, cut into ½-inch chunks
⅓ cup heavy cream
1 cup bittersweet or semisweet chocolate chips (6 ounces)
Pinch salt
⅔ cup pistachios
½ cup powder sugar

Instructions

Soften the cherries: Combine the chopped dried cherries, orange juice, and orange extract in a small microwave-safe bowl. Microwave for about 30 seconds, or until hot. Let the mixture stand for about 15 minutes, or until the cherries have softened and the liquid has cooled.
½ cup dried cherries, ¼ cup freshly squeezed orange juice, 1 tsp orange extract
Prepare the ladyfingers: Reserve about 1 cup of the chopped ladyfingers. Place the remaining ladyfingers in a food processor and pulse until finely ground, about 30 seconds. You should have about ¾ cup of fine crumbs.
11 dried ladyfingers
Melt the chocolate: Place the heavy cream and chocolate chips in a medium microwave-safe bowl. Microwave at 50% power in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth, about 1 minute total. Stir in the salt and the ladyfinger crumbs until well combined.
⅓ cup heavy cream, 1 cup bittersweet or semisweet chocolate chips, Pinch salt
Add the remaining ingredients: Stir in the pistachios, reserved ladyfinger pieces, and the softened cherry mixture, including any remaining juice. Stir until a thick, evenly combined dough forms.
⅔ cup pistachios
Shape and chill: Divide the mixture in half. Place each portion on a large sheet of plastic wrap and use the plastic wrap to help shape it into a tight 6-inch log. Twist the ends securely to seal. Refrigerate for at least 3 hours, or until firm. The logs can be refrigerated for up to 3 days before serving.
Coat and slice: Place the powdered sugar in a shallow dish. Unwrap the chilled logs and roll them in the powdered sugar until evenly coated, gently brushing off the excess. Slice into ½-inch rounds using a sharp knife and serve.
½ cup powder sugar

Notes

Make ahead: Chocolate salami is an excellent make-ahead dessert. Prepare the logs up to 3 days in advance and keep them tightly wrapped in the refrigerator until ready to serve.
Freeze for later: Wrap each log well in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before coating with powdered sugar and slicing.
For the cleanest slices: Slice the logs while they're still well chilled, wiping the knife clean between cuts if needed.
Serve at room temperature: For the best texture and flavor, let the slices sit at room temperature for about 10 to 15 minutes before serving.
For the prettiest presentation, leave one log whole and slice the other just before serving so guests can see the playful salami resemblance.
Easy substitutions: Almonds, hazelnuts, or walnuts can be used instead of pistachios. Dried cranberries, raisins, or chopped apricots also make delicious substitutes for the dried cherries.
Presentation tip: Roll the chilled logs generously in powdered sugar just before serving to create the traditional salami appearance.

Nutrition