Almond and chocolate cookies, the perfect recipe for making Muscovites

For many of you I won’t find out, but for others, if you haven’t tried these cookies yet, you are missing a wonderful part of life.

What are Muscovites?

Originally designed as a tea cakes morethey went from sharing a place in the window of a pastry shop to a little corner of their own, even a registered trademark.

Those of you who know them, it is surely because of the famous Rialto sweets of Asturian origin, or by the gastronomic shop of the Embassy. They are the flagship of the first, so much so that these cookies are sent from Spain all over the world. And no, they have nothing to do with any other kind of almond cookies.

The recipe, according to what they say, is secret, but both coincide with a granillo almond base with sugar and cream, ending with a good chocolate coating, with milk in the classic Rialto version and black in Embassy. They are certain Thin, delicate and very crunchy pastaand even if it is impossible to reproduce them perfectly, it is worth making them at home. They cook in minutes and last several days in the right conditions..

If you dare to do them in summer I recommend keeping them in the refrigerator or, better, in a cool place at home, because the chocolate coating melts easily and is a smear. Lovers of chocolate with almonds, you will love this recipe just like the chocolate and almond cake with kumquats or the brownie with caramelized almonds.

The granulated almond it is easily found in the bakery section of the supermarket, or in bulk stores that sell dried fruit. I used it in a roasted and raw mix from the start, but it can be roasted in its entirety to obtain a more marked flavor.

The recipe has only the mystery to put the low heat, the almond with the cream, the egg, the icing sugar, the orange zest (optional) and a little flour which will make us a thickening function. When putting them in the oven, on the baking sheet covered with parchment paper, it is important to take into account that they expand a lot, so the small mounds should be about the size of a walnut and well separated from each other, thus forming several batches.

we will leave cool completely before painting with the melted chocolate, for which a kitchen brush will be useful, and if not a spatula or a teaspoon. I used dark chocolate, but you can use it with milk and even white. As it will take time to cover them all, it’s possible that the hot chocolate will get cold and make it difficult, so I recommend leaving it in a double boiler and saving yourself the hassle of reheating it.

How to make homemade muscovites


Clara Villalon


  • Granulated raw almonds, 100 g

  • Roasted ground almonds, 100 g

  • Liquid whipped cream, 140 g

  • Icing sugar, 100g

  • Egg, 1 piece

  • Flour, 1 tbsp

  • Grapefruit or orange zest, to taste

  • Dark chocolate, 200g

Step 1

Mix the cream with the icing sugar and ground almonds in a saucepan. If we want we can also add orange or grapefruit zest here, although we won’t if we don’t want them all to have that touch. Heat the mixture over low heat and cook for 5 to 10 minutes. We will see that the first thing that happens is that everything stays more liquid, and then it starts to get denser.

2nd step

Leave to cool slightly then add the egg and the tablespoon of flour. Stir very well.

Step 3

Preheat the oven to 180 ºC and prepare several baking sheets with parchment paper. Go and put teaspoons of the mixture on the paper, very well separated because later in the oven it takes a lot of size. Bake for 8 to 10 minutes, depending on the color they take. They should be golden.

Step 4

Let cool completely before handling the cookies. When they are already very cold, melt the chocolate in the microwave or in a bain-marie. Ideally, you should temper the chocolate perfectly, but it doesn’t have to be.

step 5

Add a little grapefruit or orange zest if we haven’t added it to the whole dough and, using a brush or spatula, cover the flatter side of the cookies of chocolate and let it cool completely. They will be ready to be eaten and enjoyed. Store in an airtight container so they keep well.


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