Fig salami

Makes 5 x 30cm salamis

This is not salami as you imagine them, but similar to panforte. To flavour it use whatever liqueurs you like or have to hand. I've given quite a large quantity as it's not worth making less and is nice to give away.

2kg dried figs, without flour dusted on top
200g almonds, roughly chopped
200g walnuts, roughly chopped
150g dates, roughly chopped
150g candied peel, finely chopped
100g whole pistachios
200g bitter chocolate, finely chopped
50ml brandy
150ml or 2 x 75ml of 1 or 2 liqueurs, such as strega, Grand Marnier, Kalhua or Tia Maria, anisette (eg Pernod or crème de menthe)
2tsp ground cinnamon
1tbsp vanilla essence
Icing sugar for dusting
Rice paper

Mince the figs or chop them in a processor, then put them in a bowl with all the other ingredients and mix thoroughly. Divide into 5, then dust a board and your hands with icing sugar and roll out into cylinder shapes measuring about 5cm x 28cm. Roll up in ricepaper, leaving 4cm at each end to twist like a cracker to tighten the wrapping; then wrap in grease-proof paper to protect. Keep in the fridge or a cool, dry place for at least 3 weeks to mature. They'll keep for longer wrapped in foil and stored somewhere dry.

Serve sliced into.5-1cm thick pieces with coffee or liqueurs.