Photo by: Charmaine Tokic
You’ll find different variations of the Christmas Log all over the world, but the Maltese version, of course, holds a special place in my heart. Unlike the traditional French Bûche de Noël, this isn’t a sponge roll… it’s a rich, chocolatey salami packed with biscuits, nuts, cherries, and a dash of liqueur or whiskey.
Every bite feels like home… familiar, comforting, and indulgent, like stepping into the kitchens of my ancestors and tasting the European holiday traditions they cherished. It’s rich in flavour, and just as rich in history, a dessert that carries stories, family rituals, and memories with every slice.
This no-bake dessert is easy to make, indulgent, and utterly comforting. It’s perfect for busy families or anyone craving a slice of holiday nostalgia. My eldest was born in November, and as a first-time mum, the days all blurred into one. During that hectic time, my mum brought over a batch of her Christmas Log, and it always went down far too well with a cup of tea. Comforting, indulgent, and full of love… exactly what you need when tiny humans are ruling the roost. I’ve put my own spin on this classic, but every bite takes me back to this time – it’s like a warm hug from mum.
About the Maltese Christmas Log: Tradition & History
So where did the idea of a Christmas Log come from? Most historical sources mention that a log of wood was brought into the home around the winter solstice to warm the house. The log would be kept burning over several days and was believed to bring protection and good fortune. Pieces of this log were sometimes saved to light the next year’s fire, continuing the tradition of good omen.
The French pastry maker Pierre Lecam is also credited with creating the first edible log, the Bûche de Noël, in Paris at the end of the 19th century. He transformed the winter tradition into a rolled Italian sponge cake, frosted and decorated to look like a log.
The Maltese Christmas Log takes a very different approach… a no-bake, chocolate salami-style dessert made with all the good things. Rich, festive, and irresistibly indulgent, it makes a beautiful centerpiece on any Christmas table. I know for me, I love to add a little tradition on the table at times like Christmas, so for Maltese living abroad (or anyone really) looking to add something special to their festive spread, this dessert is an easy, indulgent way to bring a little Maltese magic into your kitchen. It’s a delicious alternative to the usual traditional dishes. It’s a treat made just for Christmas, perfect for sharing with family, friends, or anyone who loves a truly rich and decadent dessert.
Make this Christmas Log your own, share your creations with me, and let me know if it brings a touch of home and holiday joy to your table!
Maltese Christmas Log
Ingredients
- 1 can sweetened condensed milk
- 200 g plain biscuits Arnott's Nice or Scotch Fingers work well
- 50 g dried or glace cherries
- 200 g chopped mixed nuts (not chopped if using Thermomix method)
- 100 g almond meal (whole almonds if using Thermomix method)
- 2 tbsp cocoa
- 2 tbsp Sambuca or any liqueur of your choice, optional
- 290 g melting chocolate
Instructions
Conventional method
- Prepare the biscuits by placing in a ziplock bag and crushingthem with a rolling pin or something of the like.
- Add the crushed biscuits to a mixing bowl along with the chopped nuts, almond meal and cocoa. Give it a mix through.
- Add the condensed milk and liqueur.
- Mix until combined. It should be a consistency where you are able to mould it into something and will hold. If it is too wet, add some more almond meal.
- Lay out a piece of baking paper and place the mixture on top. Start moulding the shape of a log. Once happy with the shape, cover the log with the remainder of the baking paper and wrap again in cling wrap to ensure it keeps its’ shape.
- Place in the fridge to firm up for minimum 1 hour.
- Unwrap your log to pour over melted chocolate. Wait for it tosemi-dry and use a fork to mimic log patterns.
- Serve on a fancy dish with an optional dust of icing sugar.
Thermomix method
- Place 100 g almonds into the Thermomix bowl. Grind 10 sec / Speed 8 to create almond meal. Remove and set aside. Add 100 g nuts to the Thermomix bowl. Chop 3 sec / Speed 5 for coarsely chopped nuts. Remove and set aside.
- Place the plain biscuits into the Thermomix bowl. Crush 5 sec / Speed 6 – crush further if needed until they resemble small crumbs.
- Add the almond meal, chopped nuts, cocoa powder to the crushed biscuits in the the Thermomix bowl. Mix 10 sec / Speed 4 / Reverse to combine.
- Add the condensed milk and Sambuca (if using) to the dry mixture. Mix 15 sec / Speed 3 / Reverse until the mixture is well combined. Check consistency: if it’s too wet, add a little extra almond meal.
- Transfer the mixture onto a sheet of baking paper. Use your hands to shape it into a log. Wrap it in the baking paper and then in cling wrap to secure the shape. Refrigerate for at least 1 hour to firm up.
- Break the melting chocolate into pieces and place in the Thermomix bowl. Melt 4 min / 50°C / Speed 2 or until smooth.
- Unwrap the chilled log and place it on a wire rack over a baking tray. Pour the melted chocolate over the log, smoothing it with a spatula. Allow the chocolate to semi-dry, then use a fork to create log-like patterns.
- Once the chocolate has fully set, transfer the log to a serving dish. Optionally dust with icing sugar for decoration. Slice and serve.
Notes
- The amounts listed in the ingredients for the biscuits, cherries, nuts and liqueur are what I found worked. You may like to have more or each/some. This is the beauty of this recipe and just how easy it is.
- You can use any type of biscuit, I used scotch fingers.
- As mentioned, you can use any type of nut. Feel free to add other dried fruits too.
- As for liqueurs, use anything you have on your alcohol shelf. Vermouth, Amaretto or Baileys works a treat too!
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