A trick for the eye, this holiday cookie is the season’s tastiest treat! 

Ingredients & Amounts
•  1½ cups of hazelnuts
•  1 cup of blanched almonds
•  1½ cups of walnuts
•  3 oz. of semi-sweet chocolate
•  1 cup of icing sugar
•  zest of 1 orange
•  ¼ teaspoon of ground cinnamon
•  pinch of ground nutmeg
•  pinch of ground cloves
•  1 extra-large egg, room temperature
•  ½ cup of icing sugar for dusting and rolling
•  kosher salt for dusting


Preheat the oven to 425°F. Toast hazelnuts for 10 minutes in oven on a baking sheet. Transfer onto a clean dishcloth.

Gather them up in the dishcloth and rub them, removing their skins. Grind hazelnuts to a fine consistency.

Grind the walnuts and chocolate to a fine consistency using a hand or nut grinder.

Roughly chop the blanched almonds.

Place all of the ingredients into a medium-sized stainless steel bowl and stir together to combine.

Place the bowl onto the bottom of a double boiler with simmering water. Stir the mixture until the chocolate and icing sugar melt and the warm mixture holds shape when pressed firmly with a spoon.

Place a rectangular piece of parchment paper onto your work surface and sprinkle with icing sugar. Transfer half of the salami dough onto the parchment paper, forming it into a log shape. Wrap the log up tightly in the parchment paper to complete the salami shape. Repeat with the remaining dough. Refrigerate for an hour or more or leave in a cool place to harden.

To serve: Unwrap salami. Roll in additional icing sugar before slicing into ¼-inch rounds. Sprinkle with a tiny pinch of kosher salt before serving.

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