Instructions: Place the butter in a large bowl and soften it with the back of a spoon. Cream the butter, egg yolks and sugar, then blend in the cocoa, the vanilla extract, the liqueur, the biscotti and the almonds.

Working quickly to avoid melting the butter, turn the mixture out and form it into the shape of a sausage. Wrap it tightly in plastic wrap and let it set in the freezer for 4 hours.

Serve slightly thawed, sliced like a salami.

This recipe yields 12 servings.

CAUTION, The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.

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