Description: The “Amêndoa Coberta de Moncorvo “ (Almond Covered with Moncorvo) is a confectionery product obtained from sweet almonds peeled, toasted and covered with a sugar paste. Three versions can be marketed: white or common; brunettes or chocolate; naked. The common version has a white exterior color and highlights the characteristic sugar spouts formed during the cooking period. The brunette version differs from the common version only by the use of chocolate syrup in the final phase of its preparation, which gives it a brownish or chocolate exterior color. The naked version has a whitish exterior color, resulting from a thin sugar coating that does not highlight the characteristic sugar nozzles of the other versions.

Description: Dry cakes, with a crispy and compact dough, about 2,5 cm in diameter and weighing approximately 20 g. They have a golden-yellow color. From these small balls stands out an appetizing crown of coarsely chopped almond pieces. They are sold in 0,5 kg packages.

Description: Apudinated cakes, prepared from egg yolks, almonds and sugar.
They measure 5,5 cm at the largest base, 3,5 cm at the smallest and are 2,5 cm tall and weigh about 50 g. They are yellow in color and are sprinkled with sugar. Its texture is creamy. They are presented in the market in boxes of 6, each unit being covered with pleated white paper.

Description: Irregular almond cakes, made with almonds and sugar in equal parts and egg whites to bind, and whose surface has nozzles. Its shape is round, 8 cm wide and 2 cm high, and has an irregular surface, hence the name Arrepiado. It has a light brown color.

Description: Sweet made with grape must and seasonal fruit (peach, apple, pear, melon), in equal parts. It comes in 250 g clay bowls.

Description: Sweet with yellow tone, creamy and sweet aroma.