Biscuit Salami – Salam de biscuiti is one of the most popular Romanian desserts, a no-bake roll with biscuits and cocoa that makes children happy.
The Romanian biscuit salami or salam de biscuiti brings back childhood memories...
The first cake I ever made on my own was a chocolate biscuit salami. I was 11 years old, in fifth grade, and we learned to make this cake during our "Manual Labour Classes." The girls had a special classroom equipped with a stove, fridge, sink, and sewing supplies, while the boys went to a workshop for woodwork.
I vividly remember the first time our teacher showed us how to make one of the most popular Romanian desserts, Biscuit Salami (Salam de biscuiti).
Try more authentic romanian desserts, such as Romanian Chocolate, Strawberry Foam, or Romanian Creme Caramel.
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Ingredients
Butter: This recipe uses a lot less butter than our school recipe, though, which is fine with me; if I can get the same taste and consistency with half the amount of fat is wonderful.
Biscuits or cookies: I use butter biscuits or butter cookies, like the Leibniz butter cookies (the Amazon affiliate link opens in a new tab) or Petit Beurre. Any other similar (and cheaper) brand is fine.
Cocoa powder: Unsweetened cocoa powder (the Amazon affiliate link opens in a new tab); the sweetened one would make this Romanian dessert way too sweet, and I am not even sure if that would work at all; sweetened cocoa powder has a completely different consistency.
Rum aroma: I didn't like the taste of rum aroma or essence as a child (the Amazon affiliate link opens in a new tab), but I love it now, and I never leave it out of this biscuit chocolate salami anymore. However, it is optional; use it if you like it, and leave it out if you don't.
See the recipe card for full information on ingredients and quantities.
How to make Romanian biscuit salami?
- Step #1: Break the butter biscuits into smaller pieces.
- Step #2: Heat milk and sugar and boil them for 1 minute. Melt the butter in this mixture.
- Step #3: Take off the heat, add the cocoa and the rum aroma and stir well.
- Step #4: Pour over the biscuit pieces and mix to coat.
- Step #5: Cut two pieces of plastic wrap or cling film. Divide the mixture into two equal portions and place each portion onto a piece of cling film. Shape each portion into a rough sausage, making them as thick as you prefer. Carefully wrap each sausage with the cling film, forming them into "salamis." Repeat the process with the second portion.
- Step #6: Refrigerate until firm, it is best overnight.
Storage
The Romanian salam de biscuiti can be refrigerated for about one week. You can also freeze and thaw it in the fridge.
The no-bake Romanian biscuit salami or Salam de biscuiti opens a new series on Where Is My Spoon as well; the next two weeks will be dedicated to some of the most popular cakes in Romania, cakes that most Romanian people know and love.
Cakes like this Romanian Biscuit Salami, Romanian Meringue Brownies – Negresa, Romanian Lemon Cake - Lamaita or Alba ca Zapada, the Walnut Chocolate Buttercream Cake or Queen Marie – Regina Maria, and so on. I still have a few spots open, so in case you want me to try a particular Romanian cake for you, you could let me know.
Biscuit Salami - Romanian Salam de biscuiti
Ingredients
- 10.5 oz butter biscuits like Leibniz Keks or Petit-Beurre
- ½ cup milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- 1 teaspoon rum aroma See note
Instructions
- Break the butter biscuits with your hands into smallish pieces. Place into a bowl.10.5 oz butter biscuits/ 300 g
- Cook: Place the milk and sugar into a small pot and bring to a boil while stirring from time to time. Boil for about 1 minute. Add the butter and stir until melted.½ cup milk/ 120 ml + 1 cup granulated sugar/ 200 g + ½ cup unsalted butter/ 100 g
- Combine: Take off the heat, add the cocoa and the rum aroma and stir well. Pour this mixture over the biscuit pieces and mix well until all the biscuit pieces are coated with the cocoa mixture.½ cup unsweetened cocoa powder/ 50 g + 1 teaspoon rum aroma
- Shape salami: Cut two pieces of plastic wrap/cling film. Divide the mixture in two and place each batch on one of the cling film pieces. Form a rough sausage (as thick as you like it) and wrap it carefully into the cling film to form a “salami.” Repeat with the second batch.
- Refrigerate until they are firm, for several hours or overnight. Slice before serving.
Elisa says
Yummy yummy in my tummy
Maria Loranger says
Made this, following your recipe to the letter.
Mine did not turn out gooey - more's the pity!
I wonder if the quantity of biscuits is not a bit too much.
I wish I could post a photo...
Adina says
Hi Maria. I always make it like this, but if you feel there are too many biscuits, you can use a bit less next time.
Erica says
I made this but the chocolate comes out still kind of gooey even after freezing. Am I doing something wrong?
Adina says
Hi Erica. The dessert is supposed to be a bit smudgy, so it might make your fingers a bit messy while eating it . But it should not be runny or anything. Did you use good butter with a high fat percentage? Butter containing too much water might cause more smudginess.
Adelina says
My favorite salam de biscuiti recipe! I love adding walnuts and coconut flakes to this concoction. To add even more pizzazz, I love rolling the salami log in coconut? my favorite Romanian childhood treat.
grace says
though i've never eaten this, i always love the way it looks--some very creative mind came up with this beaut! nice post. 🙂