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Chocolate Saucisson

Author: Gwen Adams

Chocolate Saucisson Recipe Chocolate Saucisson Recipe

A cross between candy and the best chocolate cookie dough you can imagine, these no-bake cookies, from Dorie Greenspan's book, Dorie's Cookies, are popular in Italy and France, where they're called salame or saucisson because of their shape.

At a glance

Prep
Total
Yield
30 cookies
Nutrition information

Ingredients

Choose your measure:

  • 12 plump dried Turkish apricots, cut into small pieces
  • 2 1/2 cups Biscoff or Petit Beurre cookies, or vanilla wafers
  • 2 large organic eggs, or 1/2 cup pasteurized liquid eggs*
  • 8 tablespoons (1/2 cup) unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 2/3 cups unsweetened cocoa powder
  • 1/2 cup shelled pistachios, lightly toasted and coarsely chopped
  • 1 cup confectioners' sugar, for rolling
  • *Use pasteurized liquid eggs if you're worried about using fresh eggs in these no-bake cookies.

Instructions

  1. Put the apricots in a heatproof bowl and add enough hot tap water to cover, then set aside to soak for 15 minutes. Drain and pat the apricots between paper towels before using.
  2. Break the cookies into small pieces, or cut into rough cubes with a serrated knife.
  3. In a large bowl, whisk the eggs, melted butter, sugar, and salt together until you have a mixture with a beautiful sheen. Switch to a sturdy flexible spatula and stir in the cocoa in three additions. The dough will be thick, almost like a paste; keep mixing, and be sure to get to the bottom of the bowl. Stir in first the apricots, then the cookie pieces, and finally the pistachios.
  4. Lay a sheet of parchment or plastic wrap on a work surface and butter it. Gather the dough into a ball, place in the center of the parchment or wrap, and work into a chubby log about 2" in diameter and between 12" and 14" long. Check that the log is solid (feel along it to see if there are hollow spots, and if so, re-roll), then roll it tightly in the parchment or wrap. Freeze the log for at least 3 hours, or refrigerate for at least 6 hours.
  5. When you're ready to serve, put the confectioners' sugar on a piece of parchment or waxed paper, unwrap the log, and roll it in the sugar until it's coated. Using a long slicing knife, cut the log into slices 1/2" thick. Serve immediately. The cookies are soft and a little messy by nature and hold their shape for about 10 minutes at room temperature, so refrigerate any portion you're not serving.

Nutrition Information

  • Serving Size 1 cookie, 25g
  • Servings Per Batch 30 servings
Amount Per Serving:
  • Calories 103
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 21mg
  • Sodium 60mg
  • Total Carbohydrate 10g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.