Salame Cioccolato With Sambuca & Espresso

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   ["Set a pot of water to a simmer to create a double boiler", "In a small bowl combine coffee, Sambuca, vanilla extract & cinnamon", "Place chocolate and butter in a heatproof bowl, that fits easily over the pot, cover with plastic wrap", "Place over pot of simmering water and allow to melt (about 5-6 minutes)", "Stir chocolate & butter until smooth", "Add coffee mixture and continue to mix until combined and smooth", "Remove from heat - add cookies pieces, nuts, coffee beans, white chocolate and candied ginger", "Stir to combine", "Let cool slightly", "Cover a cookie sheet with plastic wrap", "Scoop 1/4 of the cooled chocolate mixture on to plastic and roll into a log", "Roll log up in plastic and twist ends & tie to secure", "Repeat with remaining", "Refrigerate about 1 hr or more or if you are in a hurry you can freeze for about 20 minutes", "Whisk fennel pollen into powdered sugar", "Un wrap salami- roll in powdered sugar mixture", "Brush off excess with brush or hand", "Serve with sliced with slices of olive oil brushed crostini and marmalade. These make a super cute gift-I wrap them with string just like a salami, then wrap in butcher paper .

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   IF you want o make this gluten free substitute toasted rice krispies for the Amaretti-- I use them when I make the Elvis version with dried banana, bacon, peanut butter chips & bourbon - which is really pretty amazing.

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   My Aunt Sandy adds a bit of spice to hers, she uses Ancho- I've used Urfa-- it not a bad addition."]

* Per serving · 4 servings · Values may vary.