Biscuit salami recipe with nuts
Biscuit salami, nut recipe
1. I boiled the water together with the sugar, until it melted, and at the end I added the essences.
2. I crushed the biscuits and nuts, with the robot and in a bowl I put all the ingredients: cocoa, cherry jam, sour cherry, coconut, biscuits, walnut, sweetened water and mixed well.
3. I put this composition on a transparent foil and formed a roll, on which I put a little more coconut, and I tightened it well. I cooled it for at least an hour.
Cut into slices and serve.
Prepare the ingredients.
The biscuits are crushed with the help of the robot. You can also use a sturdy plastic bag and the biscuits can be crushed with a rolling pin.
The nuts are mixed.
Mix the biscuits, walnuts and add apricot jam to taste.
From this composition balls are formed, which are refrigerated for 30 minutes.
Melt the chocolate on a steam bath with a tablespoon of oil. The balls are rolled in chocolate.
Biscuit salami recipe
In a large bowl, crush the biscuits well. Separately, heat the milk, adding butter, sugar, cocoa, rum essence and nuts (according to preference). When the butter is melted, slowly pour it over the biscuits, stirring with a wooden spoon.
Pour the composition on a foil and roll it like a salami. Leave to cool for about 3-4 hours. Cut into slices.
Biscuit salami recipe with coffee
Biscuit Salami Recipe with Coffee I broke the biscuits into small pieces or ground them (as desired).
Biscuit salami recipe
Biscuit Salad Recipe Crush the biscuits by hand until you get the small pieces. Mix with
I found the recipe in my "old" recipe book, making small changes. I replaced cocoa with bitter chocolate and decreased the amount of milk, because using melted chocolate, I automatically have more liquid in the composition, and prunes replaced raisins. The result was as I expected, delicious.
200 g bitter chocolate at least 50% cocoa
150 g chopped and fried nuts
Method of preparation:
Mix the broken chocolate, sugar, milk, margarine in a bowl over low heat until the ingredients are completely melted.
Pour the liquid composition over the crushed biscuits in the robot or with the rolling pin, mix until smooth.
Add the chopped plums, chopped and fried walnuts, continue mixing until well incorporated.
Divide the obtained composition in two, put it on a strip of food foil and close it giving it the shape of a salami.
Leave to cool, then refrigerate for a few hours before slicing.
Chocolate Chip Cookies Ingredients:
- 150 grams of butter
- 100 grams of caster sugar
- 150 grams of brown sugar
- 1 sachet of vanilla sugar
- 1 pinch of salt (1 pinch)
- 2 eggs
- 1 teaspoon grated baking powder
- 200 grams of flour
- 80 grams of walnuts or hazelnuts, finely chopped
- 75 grams of grated milk chocolate on the finest grater
- 75 grams of chocolate broken into pieces of size
Preparation of chocolate biscuits:
Besides being delicious, these cookies are really quick and easy to make.
In a bowl, put the butter at room temperature, caster sugar, brown sugar, vanilla sugar and salt powder (picture 1). Mix with the mixer on high speed for 3-4 minutes, until the composition becomes homogeneous (picture 2). Add 1 whole egg in a row (picture 3) and beat with the mixer for about 1 minute before adding the next egg, until both eggs are incorporated and a creamy composition is obtained (picture 4). Separately, mix the flour with the baking powder (1 teaspoon grated) and add over the bowl composition. Add finely grated chocolate, chopped chocolate (chopped) in the pieces and chopped walnuts (I used almonds) (picture 5). Mix with the mixer on low speed, mixing for about 1 minute (picture 6).
Preheat the oven to 180 degrees.
The biscuits grow quite a lot when baked, in fact, they rather expand. Therefore, it is recommended not to form more than 20 pieces in a tray. So, prepare 3 trays with baking paper and with the help of two teaspoons form piles the size of a chestnut that are placed in trays with the distance between them.
Put the trays one by one in the preheated oven at 180 degrees Celsius and bake for 12-15 minutes / tray (the author of the recipe recommends 15 minutes, mine were ready faster, practically as soon as they have brown edges and reddish surface- gold are ready).
As soon as they are taken out of the oven, they are still soft, but after they cool they become crispy, without being hard. The biscuits can be kept for 2-3 weeks in a tightly closed box.