Combine ½ cup dried cranberries and 2 tablespoons Grand Marnier in small bowl and microwave until hot, about 30 seconds; let sit until cranberries have softened and mixture is cool, about 15 minutes.
Microwave 4 ounces bittersweet chocolate, 2 ounces semi-sweet chocolate and ⅓ cup cream in medium bowl at 50% power for 30 seconds. Stir mixture, then microwave again at 50% powder for 30 seconds or until nearly melted; stir until chocolate is fully melted.
Stir in 4 ounces crushed cookies and ⅛ teaspoon salt until combined. Add ½ cup pistachios and cranberry mixture and stir until fully combined; season to taste with additional salt as needed.
Divide dough evenly between two large sheets of parchment paper. Fold parchment paper over dough and roll into a tight log about 6-inches log, twisting ends to secure.
Refrigerate dough logs until firm, at least 3 hours. (Chilled dough can be stored in refrigerator for up to 1 week.)
When ready to serve, unroll logs and dust with powdered sugar; rolling to coat completely. Cut each log into 1/2-inch-thick slices and serve.
Be careful and watchful when melting the chocolate in the microwave. Melt it in 30-second increments on 50-percent power. If you over-do it, the mixture can separate.To avoid the chocolate log from forming a flat edge during chilling, you can place it on a baking sheet filled with rice or place the log in a short piece of PVC pipe and chill that.Slice the salami while it's still chilled to ensure it holds its shape and doesn't get smashed. If it sits out too long, it will be hard to slice.Play around with different types of dried fruit and nuts, just be sure to use light-colored nuts like almonds, cashews, pistachios or hazelnuts. Darker nuts like walnuts and pecans won't shot up when sliced.
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!