Break the cookies up into rough pieces, pea-sized to about nickel-sized. This is easy to do in a zip-top bag and a rolling pin.
2 cups * vanilla cookies
Add the cream to a saucepan and heat until just simmering. Don't bring it to a boil. While it's heating, add the chocolate, butter, and vanilla to a heat-safe mixing bowl.
1 cup heavy cream, 2 cups chocolate chips, ¼ cup salted butter, 1 teaspoon vanilla extract
Once the cream is hot, pour it over the chocolate. Let it sit undisturbed for 5 minutes, then whisk to combine. If the chocolate isn't fully melted, gently heat it over a bain-marie or do short bursts in the microwave.
Add the nuts and broken cookies to the ganache mixture and stir to incorporate.
⅔ cup chopped pistachios
Scoop half of the mixture onto a large square of plastic wrap, and roll it up into a tight log, twisting the ends. Repeat with the second half of the chocolate mixture, so that you get two pieces of salami.
Place the logs into the fridge to chill for at least 4 hours. After this time, they should be fully set and firm to the touch.
Take out of the fridge and coat the outsides in icing sugar. Cut into rounds of any thickness you like (we do ¼ inch). Keep in the fridge until ready to serve.
Icing sugar
Notes
* If using cups, measure the cookies after breaking into pieces.