Chocolate Dessert Salami

Position a rack in the center of the oven and preheat the oven to 350 degrees F.
Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet.
Bake until the nuts are lightly toasted, 6 to 8 minutes.
Cool completely.
Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water.
Stir until the chocolate has melted and the mixture is smooth, about 6 minutes.
Stir in the coffee until smooth.
Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined.
Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
Divide the chocolate mixture in half.
Place half of the mixture in the center of an 18-inch-long piece of plastic wrap.
Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter.
Roll up the log in the plastic and twist the ends to seal.
Roll back and forth on a work surface a few times to make the log evenly round.
Repeat with the remaining chocolate mixture.
Refrigerate the logs until firm, about 1 hour.
Spread the confectioners' sugar on a dinner plate.
Remove the plastic wrap from the logs, then roll them in the sugar until coated.
Using a pastry brush, brush away the excess sugar.
Let the logs sit at room temperature for 15 minutes.
Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
Cook's Note: The dessert can be frozen for up to 1 month.
Thaw at room temperature for 25 minutes before slicing.