Spanish · Dessert
Huesos de Santo
Huesos de Santo, or 'bones of the saint,' are traditional Spanish All Saints' Day pastries made from a sweet almond marzipan dough rolled into hollow tubes, filled with a rich sweetened egg yolk cream, and lightly glazed with cinnamon syrup. Pale, bone-like in shape, and intensely almond-sweet, they are a staple of early November bakery windows across Spain.
$1
25 minsPrep
12 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
347Calories
8.4gProtein
17.2gFat
44.7gCarbs
38.7gSugar
3.5gFiber
16mgSodium
88mgChol
1.9gSat Fat
242mgPotassium
97mgCalcium
1.3mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Café con Leche
international
vegetarian
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
In a bowl, knead the almond flour with 30g sugar and the beaten whole egg until a smooth, pliable marzipan-like dough forms; wrap and rest 15 minutes.
2
Meanwhile make the syrup
simmer the remaining 35g sugar with the water, lemon zest and cinnamon for 3-4 minutes until slightly syrupy, then cool.
3
Roll the almond dough between two sheets of baking paper to about 4mm thick, then cut into two small rectangles.
4
Wrap each rectangle around the handle of a wooden spoon (or roll into a small tube) to form the classic hollow bone shape, pinching the seam to seal.
5
Place the two shaped pastries on a lined baking sheet and bake at 180°C (350°F) for 8-10 minutes until just set but still pale.
6
Remove from the oven and, while warm, brush generously with the cooled cinnamon-lemon syrup so it soaks in.
7
Fill the hollow centre of each bone with the beaten egg yolk using a small piping bag or spoon, then return to the oven for 2-3 minutes just to set the yolk filling without colouring it.
8
Cool completely on a wire rack, then dust lightly with icing sugar before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Almond Flour, finely ground
- 30g30g Sugar White
- 18g18g Egg, beaten, for binding marzipan
- 10g10g Egg Yolk, beaten, for filling
- 35g35g Sugar White, for syrup
- 20g20g Water, for syrup
- 3g3g Lemon, zested, for syrup
- 1g1g Cinnamon Ground
- 10g10g Sugar White, icing sugar, for dusting, 1
