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1
First, prepare the mixins of pistachios, cranberries and the spiced cookies. You will want to chop them small so when you cut into the salami, you don't break the chocolate into chunks. I found chopping the pistachios small, the cranberries in half and the cookies into small pieces made slicing better.
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2
Next, prepare two bowls with your chocolates. One for the white chocolate, and the other with your milk or dark chocolate. Add your 6 tablespoons of butter to each bowl, respectively. Melt the chocolate in each bowl via microwave or double boiler. Making sure not to overcook the chocolate and to stir frequently. After chocolate is melted, pour in your prepared mixins into each bowl.
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3
If each bowl is rather thick and has cooled quickly, you don't have to stick it in the fridge to cool (recognizing the fact that each chocolate is different). If it is very liquidly and does not hold shape, stick it in the refrigerator from 30 minutes to a few hours until just firm.
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4
To prepare the salami you will need: a few tablespoons of powdered sugar, butchers twine and plastic wrap.
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5
Lay plastic wrap on surface, place globs of white chocolate mixture down, then add the milk or dark chocolate mixture down. Alternating to create a random pattern. Place more plastic wrap to cover mixture and roll it out with your hands to form a log. You can make two or three logs depending on how big you want your cookies.
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6
Refrigerate for a few hours or freeze for up to one month. Thaw at room temperature for 25 minutes before slicing.
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7
Prior to serving, roll log around in a few tablespoons of powdered sugar. You may also wish to bind the salami like traditional salami. You can find those instructions online.
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8
To serve, thaw salami 25 minutes before slicing. You want to slice at least half inch slices otherwise you risk crumbling the slices.
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9
Makes 8-24 servings depending on how big you make the salamis and whether you halve the recipe or not.
