Saint’s bones (huesos de santo) are a traditional All Saints dessert from the region of Castilla y León and our spooky Camino recipe. Traditionally, the ‘bones’ are marzipan rolls filled with custard cream, although the filling can be adapted to your taste, adding different flavours such as chocolate. Please note no saints will be harmed in the making of this dessert.
What you will need:
For the marzipan:
200gr ground almonds
A wooden spoon with a handle of 1cm diameter roughly
For the custard filling:
4 egg yolks
Mix the water and sugar before adding the ground almond gradually, in order to make the almond paste. Let it cool.
Mix the water and sugar, and add the egg yolks gradually. Take the mix and cook it bain-marie, but do not let it boil as the filling could split. Once the filling is done, let it cool.
Alternatively, you can use custard powder to make the custard filling, making sure it is not too runny in consistency.
Take the almond paste (marzipan) and roll it with a rolling pin. Cut the paste in strips long enough to be able to create a long tube. Rolling the marzipan strips around the handle of wooden spoon to create the finger-like marzipan tubes. Sprinkle icing sugar inside and out so the strips won’t stick to the spoon. Remove them, let them cool and fill with the custard. Sprinkle icing sugar on top and place on a plate for everybody to enjoy!
Buen Spooky Camino!