- 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
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.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.