This versatile 'salami' is just as home on a cheese board as it is sliced and served with ice cream.

1 log





Skill level

Average: 3.8 (22 votes)


Crispy almonds

  • 35 g caster (superfine) sugar
  • 25 ml water
  • 125 g slivered almonds


  • 40 g pistachios
  • 200 g good quality dark chocolate
  • 38 ml fresh cream
  • 180 ml condensed milk
  • 68 g crispy almonds (recipe above)
  • 60 g shortbread biscuits, chopped
  • 25 g glace cherries, chopped
  • icing (confectioners') sugar, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Refrigeration time: 3-4 hours

1. To make the crispy almonds, preheat the oven to 160°C. Boil the sugar and water together in a small saucepan until all the sugar has dissolved.

2. Place the almonds in a bowl. Pour the sugar syrup over the almonds and mix together. Place the almonds onto a lined baking tray and place into the preheated oven. Roast for 15-18 minutes or until golden brown, turning the almonds every 5 minutes to ensure they roast evenly. Remove from the oven and leave at room temperature to cool.

3. To make the salami, preheat the oven to 160°C and roast the pistachios for 8-10 minutes. Remove the pistachios from the oven and set aside.

4. Melt the chocolate in a bowl until it is just half melted.

5. Boil the cream in a medium saucepan. Once boiled, immediately add in the condensed milk while still on the stove and stir gently with a spatula over low heat for one minute. Add in the chocolate and stir to combine, then remove from the heat.

6. Pour the mixture into a bowl and add in the pistachios, almonds, biscuits and cherries. Mix until combined.

7. Prepare a large piece of plastic wrap on your workbench. Place a sheet of baking paper on the bench and dust with icing sugar. Place the salami mixture onto the baking paper and roughly shape it into a log. Using the baking paper, lift the sides and roll it until you create an even salami shape. Keep it in the baking paper and place onto a sheet plastic wrap and wrap it up securely. Leave in the fridge for 3-4 hours to set.

8. Unwrap the log and roll in icing sugar. Slice to serve.