Finely chop the candied peel, roughly chop the hazelnuts and break the biscuits into small chunks using your fingers
Next, melt the chocolate and butter in a bowl set over a pan of barely simmering water. Take off the heat when the chocolate has melted but there are still a few chunks of butter left
Stir until the butter is melted and everything is completely smooth
Add the egg yolks, sugar, Amaretto and honey then sieve in the cocoa powder. Mix until thoroughly combined
Stir in the biscuits, nuts and candied peel
If it feels too soft to hold its shape let firm up for a few minutes
Lay 2 large pieces of clingfilm on a work surface and divide the mixture between the 2, placing it in the centre in an approximate log shape
Fold one edge of clingfilm over, followed by the other edge
Twist the ends to seal then roll into a smooth sausage shape
Repeat with the remaining clingfilm and mixture to form a second sausage
Chill for 15 minutes then roll again
Repeat after another 15 minutes then leave to set for around 6 hours
When set remove from the fridge, unwrap and discard the clingfilm then dust in sieved icing sugar. Sieving the icing sugar into a baking tin and rolling the salami in it is a tidy way to do this
Tie with string (optional)
Wrap in foil and store in the fridge until required
Serve sliced into thin rounds approx ½-3/4 cm thick