Cervulát Sweet “Salami” Slices Recipes for sweet “salami” exist not only in Central Europe but Portugal as well. We used to add slices of this confection to our selection of (some half dozen) Christmas cookies when I was young. 3/4 cup hazelnuts 1/3 cup blanched almonds 4 ounces semisweet chocolate, broken into small pieces 1/2 teaspoon cinnamon pinch ground clove 1/4 cup candied citron, diced 1/2 teaspoon grated lemon rind 2 tablespoons dark rum Preheat oven to 350°F. Spread the hazelnuts on a tray and place in the oven for 12 minutes. Rub the hot nuts in a kitchen towel to remove as much of the skin as possible. Allow to cool then coarsely chop the nuts in a food processor. Transfer to a metal bowl or the top half of a double boiler. Place the almonds in the food processor and process until coarsely chopped. Add the chocolate and process until the chocolate is in tiny pieces. Add to the hazelnuts along with the cinnamon, clove, citron, lemon rind and rum. Put the bowl over a pan of simmering water. Stir until the chocolate has melted then let cool briefly. The mixture will still be crumbly. On a piece of parchment or wax paper, arrange the mixture in a long sausage shape about 13 inches long. Roll in the parchment and twist the ends to make a compact cylinder about 1 3/4 inches in diameter. Set aside in a cool place for about a week before serving.. To serve, slice the cervulát (at room temperature) in 1/4-inch slices. makes about 2 dozen “salami” slices