300 g of biscuits (We used any type of plain sweet biscuits. Most of the time it was a way to use up broken biscuits).
50g of cocoa, (the Italian or Dutch brands are particularly strong and flavourful)
100g chopped almonds
20g, chopped pistachios
30g butter (unsalted)
1/2 glass rum, marsala dolce or other liqueurs like Amaretto.
Separate the yolk from the white.
Beat the egg yolk with the sugar until creamy and the sugar is dissolved. In another bowl beat the white until soft peaks form.
Make coarse crumbs from the biscuits.
Incorporate all of the ingredients one at the time. Stir gently .The mixture should be firm.
Shape it into a salame (log shape – we used to make it about 2 centimetres in diameter)
Place it in some greaseproof or baking paper. (We used to use the paper wrapper from the butter.)
Leave in the fridge until ready to slice approximately 20mm thick.