Ingredients

2 egg yolks*
1/2 cup granulated sugar
1/2 cup plus 1 tablespoon unsalted butter
2 tablespoons unsweetened cocoa powder, plus extra for garnish
1/2 cup Curacao
1/2 pound crushed almond biscotti, a little more than 1 cup
Powdered sugar, for garnish

Instructions

In a medium-sized mixing bowls, whisk the eggs and the sugar until they form a
pale yellow, foamy mixture. Whisk in the butter, then the cocoa, whisking to incorporate each ingredient
completely before the next is added. Add the liqueur and the biscotti in the same manner. When the dough
becomes too thick to whisk, use a wooden spoon to mix.

Turn the dough out onto a clean work surface. Using your hands, shape the dough into a dough log 2-inches

wide. Wrap the "salami" in aluminum foil and place in the refrigerator for 3 to 4 hours.

When ready to serve, remove the salami from the refrigerator. Roll log in cocoa powder and sprinkle with
powdered sugar. Cut into slices and serve cold.