Recipe copyright 2000, Mario Batali. All rights reserved.

1/2 pound butter
4 egg yolks*
1/2 cup fine sugar
1/2 cup unsweetened cocoa
1/2 cup sweetened cocoa
1/2 teaspoon vanilla extract
1/2 cup sassolino or other sweet liqueur
1/2 cup biscotti, broken into large pieces
1/2 cup whole toasted almonds

Place the butter in a large bowl and soften it with the back of a spoon. Cream the butter, egg yolks and sugar, then blend in the cocoa, the vanilla extract, the liqueur, the biscotti and the almonds.

Working quickly to avoid melting the butter, turn the mixture out and form it into the shape of a sausage. Wrap it tightly in plastic wrap and let it set in the freezer for 4 hours. Serve slightly thawed, sliced like a salami.

Yield: 12 servings
Prep Time: 20 minutes
Inactive Prep Time: 4 hours
Ease of preparation: intermediate

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.