Chocolate Dessert Salami - almonds

Method

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet.
• Bake until the nuts are lightly toasted, 6 to 8 minutes.
• Cool completely.
• Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water.
• Stir until the chocolate has melted and the mixture is smooth, about 6 minutes.
• Stir in the coffee until smooth.
• Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined.
• Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
• Divide the chocolate mixture in half.
• Place half of the mixture in the center of an 18-inch-long piece of plastic wrap.
• Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter.
• Roll up the log in the plastic and twist the ends to seal.
• Roll back and forth on a work surface a few times to make the log evenly round.
• Repeat with the remaining chocolate mixture.
• Refrigerate the logs until firm, about 1 hour.
• Spread the confectioners' sugar on a dinner plate.
• Remove the plastic wrap from the logs, then roll them in the sugar until coated.
• Using a pastry brush, brush away the excess sugar.
• Let the logs sit at room temperature for 15 minutes.
• Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
• Cook's Note: The dessert can be frozen for up to 1 month.
• Thaw at room temperature for 25 minutes before slicing.