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.
The post Bones of the Saints appeared first on The Fashiongton Post.