This decadent dark Chocolate Anisette Salami made with Sambuca and anisette cookies is perfect for holiday gift giving!
When I was younger, we didn’t get to see my fraternal Italian grandparents very often, but when we did my grandmother would always have anisette toast ready for the offering and to this day licorice is still one of my favorite flavors.
So when I saw a recipe for Chocolate Salami several years ago in a Better Homes and Garden Magazine using shortbread and amaretto, I knew in an instant that I wanted to recreate this recipe using the flavor of anise or licorice and Sambuca was perfect.
Ingredients Needed
For this recipe you’ll need:
- dark chocolate
- sweetened condensed milk
- anisette sponge cookies
- sambuca (or anise extract)
- confectioners sugar
How do you make Chocolate Anisette Salami?
Combine the chocolate and sweetened condensed milk in a medium bowl and microwave on high for 30 seconds; then heat in 15 second increments until the chocolate is melted.
Cut the sponge cookies into small cubes and stir the cookies and Sambuca into the chocolate. Do not add any of the fine cookie crumbs or the salami will become crumbly.
Let stand at room temperature for approximately 15 minutes until the mixture is firm enough to shape. I put mine in the refrigerator for about 30 minutes so it was easier to work with.
Sprinkle a large sheet of parchment paper with confectioners sugar and shape the chocolate mixture into a 12-inch log. Wrap the log in the parchment paper and chill for at least 8 hours or overnight; then slice into 1-inch thick slices before serving.
As you can see, I wasn’t very good at shaping the log into a completely round circle to resemble salami, but rather more of a biscotti shape. No worries, just do the best you can.
Keep stored in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months, if they last that long! I am SO glad I finally made this recipe for Chocolate Anisette Salami this year for my holiday cookie platter.
Can you make substitutions?
YES! Instead of using Sambuca and Anisette toast you can use extracts like vanilla, mint, almond or different cookies like vanilla wafers.
This Chocolate Anisette Salami was delicious and so quick and easy to make.~Enjoy!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Anise Flavored Recipes
- Anise Biscotti
- Italian Anise Cookies
- Classic Herb Stuffing with Fennel
- Fennel and Tomato Panzanella Salad
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Chocolate Anisette Salami
Ingredients
- 12 ounces dark chocolate
- 1- (14-ounce) can sweetened condensed milk
- 10 anisette sponge cookies
- 1 teaspoon sambuca (licorice liquor)
- confectioners sugar, for dusting
Instructions
- Combine the chocolate and sweetened condensed milk in a medium bowl and microwave on high for 30 seconds; then heat in 15 second increments until the chocolate is melted.
- Cut the sponge cookies into small cubes and stir the cookies and Sambuca into the chocolate. (Do not add any of the fine cookie crumbs or the salami will become crumbly).
- Let stand at room temperature for approximately 15 minutes until the mixture is firm enough to shape. (I put mine in the refrigerator so it was easier to work with).
- Sprinkle a large sheet of parchment paper with confectioners sugar and shape the chocolate mixture into a 12-inch log. Wrap the log in the parchment paper and chill for at least 8 hours or overnight.
- Slice into 1-inch thick slices.
Love when I can find a recipe that reminds me of my childhood. We have been trying to make sure to get recipes from older relatives so we have them. I just love everything about these from the name to the flavors.
Thanks so much Christie! Food and old recipes can certainly make you feel nostalgic, especially this time of year.
Instead of sambuca what about using anise extract?
Sure, that would probably work as well