Cooking Instructions
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Step 1
Use your hands to break down the
Shortbread Cookies (285 g)
into coarse pieces. Add to a large bowl.
Step 2
Then, break down the
Roasted Walnuts (225 g)
and make them the same size as the cookies. Add to the same bowl and combine with cookies. Set aside.
Step 3
In a saucepan over medium heat, add
Butter (240 g)
,
Granulated Sugar (200 g)
,
Salt (1 pinch)
,
Milk (30 mL)
,
Cognac (30 mL)
, and
Unsweetened Cocoa Powder (20 g)
. Bring to a simmer and allow the sugar to dissolve entirely, then take off the heat and let cool to the touch.
Step 4
Once cooled, beat in the
Farmhouse Eggs® Large Brown Egg (1)
. Use a whisk to mix until combined.
Step 5
Pour the wet mixture into the bowl of the cookie/walnut mix. Mix thoroughly. Place in the fridge for 5 minutes.
Step 6
Line a clean surface with plastic wrap and pour out half of the mixture. Carefully wrap the mixture up into a salami shape, twist the ends gently, then layer more plastic around the middle. Gently roll the salami along the surface while holding the ends to tighten. Do the same with the second half.
Step 7
Chill in the fridge until solid (3-4 hours). You can also let it sit in the freezer and move it to the fridge after.
Step 8
Optionally, dust the outside with
Powdered Confectioners Sugar (to taste)
to make it less sticky and give it that “salami” look.
Step 9
Slice and serve. Store extra in the fridge and slice just before serving.
