2 tablespoons liqueur (better if Amaretto flavour)
300 gr di Shortbreads "Gastone Lago"
2 tablespoons cocoa powder
Melt the butter in a saucepan and let it cool down. Crumble the shortbreads roughly. In a bowl, mix the egg yolks with two tablespoons of sugar. Then add the melted butter and the crumbled shortbreads, the cocoa, the sugar and the liqueur. Mix all the ingredients and, using hands, try to obtain a salami. Cover it with stretch wrap and then with aluminium foil. Let it rest in the refrigerator for at least 3 hours. Put the chocolate salami in the fridge ten minutes before serving it.