Huesos de Santo

Serves: 10 Time: 00:50 Skill:

If you haven’t tried this Halloween treat you are missing out! These ’holy bones’ made out of marzipan and are commonly filled with an egg and syrup pudding mixture. While commonly filled with “egg pudding”, different regions can fill their Huesos De Santo with various fillings and are often covered in syrup.

Ingredients
Recipe

Marzipan:

4 1/2 oz (125 gr) ground almonds, raw, peeled
1 1/2 oz (50 ml) water
3 1/2 (100 gr) granulated sugar

Filling:

2 oz (50 gr) granulated sugar
1 oz (25 ml) water
2 egg yolks

Prepare the Almonds. Purchase peeled, raw almonds at the store, or blanch raw almonds and remove the skin. Dry them thoroughly with paper towels. Grind the almonds to fine dust in a food processor. Set aside.
Pour water and sugar into a medium-size saucepan. Heat on high and bring to a boil while stirring until sugar is dissolved. Remove from heat and stir in ground almonds. Set aside and allow to cool. Once cool to the touch, place in the refrigerator to cool for 30 minutes, so it is not as sticky and is easier to work with.
Remove the marzipan from the refrigerator. Dust a board generously with powdered sugar. Place marzipan on board and dust top with sugar. Roll the marzipan out to about 1/4-inch thick using a rolling pin. Cut into squares about 1 to 1.5 inches square.
Using the handle of a wooden spoon, wrap marzipan around it and press the ends to seal, forming a little tube. Carefully remove each tube from the handle, and place them on a cookie sheet.
Prepare the Filling. Heat 3 cups of water in a medium saucepan. Pour water and sugar into a small saucepan and bring to a boil to form a syrup. While waiting for water to boil break the eggs into a heatproof bowl and beat the eggs. Slowly pour the syrup into the eggs while stirring with a fork or wire whip. Then, transfer the bowl on top of the boiling water, to make a water bath. Continue to stir the yolk filling until it becomes very thick like a pudding.
Spoon the yolk filling into a pastry bag and squeeze the filling into each marzipan tube, from each end.
Score the marzipan using the tines of a fork, to give it slight ridges.

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