Born in the Rialto bakery in Oviedo under the shadow of the cathedral, their origin is still shrouded in mystery. Crunchy, delicate and sweet, these almond and chocolate cookies are one of the great insignias of the cuisine of the Asturian capital. It is said that it was a boy who, on his return from the Soviet Union after the civil war, imported the moscovitas recipe to Asturias in his luggage. Beyond the legends, its origin is lost in word of mouth and time.
Be that as it may, the moscovitas are a very delicate snack perfect for all those true sweet lovers. Intense and predominant flavors such as almond, chocolate and cream. Its preparation is simple and results in a good batch of cookies that will delight everyone.
Moscovitas from Oviedo
Ingredients for 50 moscovitas:
- 100 g of raw almonds in cubes
- 100 g of ground almonds
- 200 g of whipping cream
- 200 g of sugar
- 40 g of flour
- 200 g of dark chocolate
- 20 g of butter
How to make the moscovitas:
- Put the cream and sugar in a saucepan over medium heat until the sugar dissolves. Once the sugar is dissolved, add the almonds and the flour away from the heat. Stir well until a thick cream is obtained. Put the resulting dough in a piping bag.
- Cover a baking tray with parchment paper and add small mounds of dough with the piping bag. The amount should be similar to 1 tablespoon. Bake in the oven at 170ºC for 8 minutes. It is important to separate the cookies well before baking so that they do not stick together as they expand quite a bit.
- Take them out of the oven when the edges are golden brown but not too brown. Remove the parchment paper from the baking tray with the cookies still on it and let them rest on the cold worktop. When they have cooled and hardened a little, place them on a plate to finish cooling.
- Separately, heat the chocolate and butter in a bain-marie until both ingredients are melted. With a kitchen brush, paint the base of all the cookies with plenty of chocolate, without limiting yourself! Let the chocolate harden and you can enjoy them.
