Pre-heat the oven to 160'C.
Toast the almonds and pistachio until golden, about 12 minutes.Leave to cool completely, before proceeding witht the rest of the recipe.
Place the chocolate and unsalted butter in a heat-proof bowl, and place over hot water, ensuring that the bowl is never in contact with the hot water. Leave to melt gently and completely.
When melted, remove the bowl from the heat, add the cocoa powder to the chocolate and stir until smooth. By this time, the mixture should have cooled down enough for the egg yolks to be added to the mix. Set aside.
Break up the digestive biscuits into small but uneven chunks. Stir the nuts and biscuits pieces into the chocolate mix, coating everything evenly. Let cool to room temperature.
Meanwhile, sprinkle the icing sugar evenly on a sheet of baking or greasproof paper.
When the chocolate mix is cool enough to handle, shape into a large sausage and roll into the sugared paper, allowing it to crinkle like a real salami.
Chill unitl needed.
When ready to serve, slice into 5mm slabs, and serve.
«Chocolate salami will keep chilledfor a week, so can be made well ahead of time for a dinner party or even for afternoon tea. It is often served with a small cup of strong coffee, but can be served with milk or a hot chocolate, if preferred.»