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Huesos de Santos

Preparation Method

Today we are going to give you a special Spanish recipe for the upcoming party…HALLOWEEN! “Los huesos de Santos”, that in English literally means “Saint’s bones”, with their roll-on shape remind us a bones with its marrow, made with marzipan and cream, obviously.  

Like almost every marzipan sweet, its origin is really ancient: XVIII century. We will report you the original recipe, pastry – cream stuffed, even if nowadays it can be stuffed with everything you prefer. They are not dead easy to do, but it really worths.  


To make the yolk sweet (or the marrow, as you prefer):

  1. In a cooking pot, put the water and the sugar, and bring it to boiling;
  2. Beat the yolks in an heatproof bowl;
  3. When the syrup arrives at 100, pour it over the yolk, keeping on beating;
  4. Put it in bain – marie, and keep on beating till it gets very thick (20/25 minutes);
  5. Let it get chill.

To make the marzipan:

  1. Prepar a syrup with water and sugar. When it arrives at 100, add the almond and the lemon zest;
  2. Mix it and pour it out over a surface sprinkled with sugar glass;
  3. When it gets chill, knead it till it becomes a smooth dough;
  4. Let it settle for an hour at least.


  1. Spread out the marzipan with a rollin pin 3 mm thick; cut strips 5 cm wide;
  2. Make some longitudinal marks, with the help of a brochette;
  3. Keep cutting strips and wrap it in a stick;
  4. Let it dry for an hour;
  5. Put the yolk in a pastry bag and fill the pipe;
  6. Mix the icing sugar with a bit of water. Soak the bones;
  7. Let it dry in a rack.



For the marzipan:
  • 250 grams of almond
  • 200 grams of sugar
  • 100 ml. of water
  • Lemon zest
For the yolk sweet:
  • 4 egg yolks
  • 100 grams of sugar
  • 20 g of water
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