Salame Nero is found all over Italy in particular in Sicily where it's much larger and called called Salame Turco.
Ingredients:
300 g dry biscuits
100 g amaretti di saronno. ( the crunchy ones not the soft ones)
150 g butter
120 g icing sugar
50 g dark cocoa
2 egg yolks**
60 ml rum or more depending on your tastes
70 chopped candied orange peel
I use any type of dry biscuits. The type that might be used for dipping in a cup of tea or coffee or for making the base of a cheesecake and Amaretti di Saronno. I put them in a plastic freezer bag and bash them around a bit with a rolling pin so that about half are crumbs and the other half are chunks. Put aside.
Beat the butter and the sugar until the butter becomes light and fluffy. Add the egg yolks**. Personally I prefer to cook the egg yolks before adding them to the mix. I don't like raw eggs much so I place them in a small bowl over a bain marie and whisk them until they are hot.. be careful not to curdle them. Allow them to cool.. If you don't mind raw eggs just add them to the butter and sugar.
Add the biscuit crumbs, cocoa, rum and orange peel.
Roll the mixture into two logs and wrap them in baking paper. Leave them to set in the frig for a few hours.
When you are ready to serve them, roll them in icing sugar then slice them. Serve them with a little glass of rum or Cointreau.
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