Saint's Bones (Huesos de Santo)
A traditional Spanish treat for All Saints' Day, Saints' Bones consist of marzipan tubes generously filled with a sweet egg yolk mixture.
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Instructions
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Start boiling 3 cups of water in a medium saucepan for a water bath.
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Grind peeled raw almonds into a fine dust.
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In a medium saucepan, boil 1.5 ounces water and 3.5 ounces sugar until dissolved, then stir in the ground almonds. Cool, then refrigerate for 30 minutes.
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Remove marzipan; dust a work surface and the marzipan with powdered sugar. Roll marzipan to 1/4-inch thick and cut into 1 to 1.5-inch squares.
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Wrap each marzipan square around a wooden spoon handle, seal the ends to form a tube, then carefully remove and place on a cookie sheet.
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In a small saucepan, boil 1 ounce water and 2 ounces sugar to create a syrup. Beat eggs in a heatproof bowl.
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Slowly pour the hot syrup into the beaten eggs while stirring.
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Place the bowl over the boiling water bath and stir until the yolk filling becomes very thick.
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Transfer the filling to a pastry bag and fill each marzipan tube from both ends.
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Score the marzipan tubes with a fork to create ridges.