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Huesos de Santo Recipe

Huesos de Santo Recipe: 5 Essential Steps to Create an Irresistible Spanish Dessert

Huesos de Santo, or "Saints' Bones," are a traditional Spanish sweet treat, intricately made from marzipan (almond paste). With their distinctive elongated, cylindrical shape, they are designed to resemble bones, complete with a filling that symbolizes marrow. Traditionally, this filling is a sweet egg yolk paste, giving the dessert a unique and rich flavor. These delicacies are especially popular in Spain during the celebration of All Saints' Day, or "Día de Todos los Santos," on the first of November
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Mediterranean
Servings 25 Pieces

Ingredients
  

For the Marzipan:

  • 500 g Ground almonds
  • 500 g Powdered sugar
  • 100 ml Water

For the Egg Yolk Filling (Dulce de Yema):

  • 250 g Sugar
  • 100 ml Water
  • 12 Egg yolks
  • A pinch of cinnamon (optional)

For Decoration:

  • Icing sugar for dusting

Instructions
 

  • Preparing the Marzipan:
    Begin by mixing the ground almonds and powdered sugar in a bowl.
    Gradually add water while kneading the mixture until you achieve a smooth and pliable dough.
    Once the dough is ready, wrap it in plastic and let it rest for about 30 minutes at room temperature.
  • Making the Egg Yolk Filling:
    In a small saucepan, combine sugar and water, heating gently until the sugar dissolves completely to create a syrup.
    Beat the egg yolks in a separate bowl and slowly pour in the hot syrup while continuing to whisk.
    Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a custard-like consistency.
    Remove from heat, allow it to cool, and then refrigerate until firm.
  • Shaping the Huesos de Santo:
    Roll out the marzipan dough on a surface dusted with powdered sugar until it’s about 3mm thick.
    Cut the dough into small rectangles (approximately 6x3 cm).
    Using a wooden dowel or similar tool, roll each rectangle into a cylinder, creating the hollow “bone” shape.
    Carefully remove the dowel and set the marzipan cylinders aside.
  • Filling the Marzipan Cylinders:
    Once the marzipan bones are ready, use a piping bag to fill each one with the egg yolk custard.
  • Final Touches:
    Dust the finished Huesos de Santo with icing sugar for a classic look.

Notes

More Tips:
  • For a richer flavor, use blanched almonds.
  • Store huesos de santo in an airtight container at room temperature..
Keyword dessert