Best used for a cheese board to add interest and crunch with fun cheeses and salamis. Also a wonderful accompaniment for soup or crunch for a salad. Ready in 35-45 minutes. Makes 65-75 pieces. Original recipe created for North Country Charcuterie by Devon Morgan at Sweet Convictions.
Pre-heat oven to 350°F. Line a sheet pan with parchment or silpat.
Place eggs and sugar into a mixing bowl. Mix with a paddle until light and fluffy.
Combine all dry ingredients. Leave the salami separate.
Add dry ingredients into the egg mixture. Before completely incorporated add in the salami.
Once fully combined - divide the dough into 3 equal pieces. It will be slightly sticky. Use a bowl scraper to help you move it.
Dust table with flour. Roll each log to fit the width of the pan. Dust with flour as needed and press with the palm of your hand once on the prepared sheet pan.
Prepare an egg wash (An egg with a splash of water whisked until combined). Brush each log and sprinkle with flake salt or kosher salt.
Bake until pale brown and a soft spring when touched - start your oven timer at 15 minutes and rotate and bake increments of 8 minutes until desired color is reached. Pull from the oven and allow to cool slightly. Drop oven temperature to 325°F. Slice into 1⁄2” pieces.
Lay out the slices flat on the sheet pan once sliced. Return the sheet pan to the oven and bake for 6-8 minutes. They will still seem soft, but once cooled they will have a crisp texture.
Store in a closed container at room temperature or in the freezer and use as needed.
Serving Size 1