Description
This Pistachio Mosaiko (No Bake Pistachio Salami) is a modern, no-oven twist on a Greek classic. Packed with pistachios, white chocolate, and creamy pistachio butter, it’s a sweet, nutty delight perfect for slicing and serving at any gathering.
Ingredients
100 g salted pistachios, roughly chopped
225 g biscuits (Arnotts Milk Coffee or Petit-Beurre)
200 g white chocolate
100 g unsalted butter
180 g condensed milk
100 g 100% pistachio butter
30 g salted pistachios, finely processed
Instructions
1. Combine the crushed biscuits and chopped pistachios in a large bowl.
2. In a small pot, combine white chocolate, unsalted butter, condensed milk, and pistachio butter.
3. Heat over medium flame, stirring until just melted and silky.
4. Once the mixture forms a smooth ribbon when lifted, remove from heat.
5. Pour the melted mixture over the dry ingredients and mix thoroughly.
6. Shape the mixture into a log using baking paper and wrap tightly in plastic wrap.
7. Chill in the refrigerator for 3 to 4 hours or until firm.
8. Remove the wrap and roll the firm log in finely processed pistachios, pressing gently to coat.
9. Slice using a sharp knife and serve chilled.
Notes
For best results, use high-quality white chocolate and 100% pistachio butter.
You can use a loaf tin to mold the log if you prefer straight edges.
Refrigerate overnight for a firmer texture.
Store in an airtight container in the fridge for up to 10 days.
Great for gifting, especially during holidays or special occasions.
- Prep Time: 22 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Mediterranean