Serves: 32
Total Calories: 75
1 Place the cookies in a plastic bag. Crush the cookies with a rolling pin or heavy object. There should be about 3/4 cup of crumbs.
2 Place the crumbs in a large bowl. With a wooden spoon, stir in the sugar and cocoa. Add the butter and grappa. Stir until the dry ingredients are moistened and blended. Stir in the walnuts.
3 Place a 14-inch sheet of plastic wrap on a flat surface. Pour the dough mixture onto the plastic wrap. Shape the dough into an 8 × 2 1/2-inch log. Roll the log in the plastic wrap, folding the ends over to enclose it completely. Refrigerate the log at least 24 hours and up to 3 days.
4 Cut the log into 1/4-inch-thick slices. Serve chilled. Store the cookies in an airtight plastic container in the refrigerator up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This No-Bake Chocolate "Salame" recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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