Recipe of the Marzipan Sweets “Bones of the Saints” (Huesos de Santo), a traditional Spanish sweet often enjoyed on All Saints’ Day. These delicate, bone-shaped marzipan treats are filled with egg yolk cream and symbolize remembrance and celebration. Their name, meaning “,” reflects their white, cylindrical appearance reminiscent of bones.
Cooking Time:
1 hour 30 minutes
Ingredients:
- For the marzipan dough:
- 1 cup powdered sugar
- 1 cup almond flour
- 1/4 cup water
- Lemon zest, to taste
- For the yolk cream filling:
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup water
Recipe:
- Prepare the marzipan dough:
- In a saucepan, heat the water and powdered sugar over low heat until dissolved.
- Gradually add almond flour and lemon zest, stirring until a smooth dough forms. Remove from heat and let it cool.
- Prepare the yolk cream filling:
- In another saucepan, combine sugar and water over medium heat to make a syrup. Cook until it reaches a soft thread consistency (around 230°F).
- Whisk the egg yolks in a bowl and slowly add the hot syrup while stirring continuously.
- Return the mixture to low heat and stir until thickened. Remove from heat and cool.
- Shape the marzipan:
- Roll out the marzipan dough on a surface dusted with powdered sugar to a thin layer. Cut into small rectangles (about 2×1 inches).
- Roll each rectangle around a thin rod or skewer to form a tube, sealing the edges with a bit of water. Remove the rod.
- Fill the tubes:
- Using a piping bag, fill the marzipan tubes with the cooled yolk cream.
- Optional decoration:
- Lightly glaze the filled tubes with a syrup made from sugar and water or leave them as is for a more traditional look.
