Have you ever wondered why Huesos de Santo, Spain’s iconic marzipan treats, are named after "saints' bones"? These delicate, tube-shaped sweets, filled with sweet yolk cream, are a staple during All Saints' Day—but their history and flavor are just as captivating as their eerie name.
In this guide, we’ll dive into:
✔ The authentic recipe for making Huesos de Santo at home
✔ Tips to avoid common mistakes (so your marzipan doesn’t
crack!)
✔ Healthier ingredient swaps without losing tradition
✔ Best
ways to serve and store these Spanish delicacies
Ready to master this centuries-old dessert? Let’s get rolling!
Ingredients List
To make Huesos de Santo, you’ll need:
For the Marzipan Dough:
- 200g almond flour (finely ground for smooth texture)
- 100g powdered sugar (plus extra for dusting)
- 1 egg white (acts as a binder)
- 1 tsp lemon zest (for a citrusy hint)
- 1-2 tsp water (if dough feels too dry)
For the Yolk Filling (Cabello de Ángel):
- 5 egg yolks (traditionally leftover from convents!)
- 100g granulated sugar
- 50ml water
- 1 cinnamon stick (optional, for depth)
Substitutions:
- Vegan option: Swap egg white for aquafaba & use plant-based marzipan.
- Lower sugar: Replace sugar with monk fruit sweetener (may alter texture slightly).
Timing
- Prep Time: 40 mins (kneading, shaping)
- Cooking Time: 20 mins (filling prep + baking)
- Total Time: 1 hour
- (Pro Tip: Let dough rest 15 mins for easier handling.)
Step-by-Step Instructions
1. Prepare the Marzipan Dough
- In a bowl, mix almond flour and powdered sugar.
- Add egg white and lemon zest, kneading until smooth. If too dry, add water 1 tsp at a time.
- Wrap in cling film and rest for 15 mins (prevents cracking).
2. Shape the "Bones"
- Roll dough into thin logs (about 4-5 inches long).
- Gently curve them to resemble hollow bones.
- Use a straw to pierce the center, creating a tube.
3. Make the Yolk Filling
- Whisk egg yolks and sugar in a double boiler.
- Add water and cinnamon stick, stirring until thick (like custard).
- Let cool before piping.
4. Fill & Assemble
- Pipe the yolk cream into the marzipan tubes.
- Dust with powdered sugar for a "bone-like" finish.
Nutritional Information (Per Serving)
| Calories | Carbs | Fat | Protein | Sugar |
|---|---|---|---|---|
| 180 kcal | 18g | 10g | 4g | 15g |
Note: Contains nuts & eggs. High in sugar—moderation is key!
Healthier Alternatives
✅ Sugar-free option: Use erythritol instead of sugar (filling may
be less glossy).
✅ Protein boost: Add 10g whey protein to marzipan dough.
✅ Nut-free: Replace
almond flour with sunflower seed flour (texture
varies).
Serving Suggestions
✨ Pair with Spanish hot chocolate for dipping.
✨
Garnish with edible gold leaf for a festive
touch.
✨ Serve alongside buñuelos de viento (another All Saints' Day treat).
Common Mistakes to Avoid
❌ Over-kneading dough → Leads to tough
marzipan.
❌ Filling too runny → Cook yolk mix
until it coats the spoon.
❌ Skipping the resting time → Causes cracks when shaping.
Storing Tips
- Room temp: Keep in an airtight container for 2 days max.
- Fridge: Lasts 5 days (bring to room temp before serving).
- Freezing: Wrap individually & freeze for 1 month (thaw slowly).
Conclusion
Huesos de Santo are more than just sweets—they’re a bite of Spanish history. With this guide, you can recreate these marzipan "bones" at home, whether for All Saints' Day or a unique dessert.
Now it’s your turn! Have you tried making Huesos de Santo? Share your experience in the comments or tag us on social media. Don’t forget to subscribe for more traditional recipes!
FAQs
1. Why are they called "Saints’ Bones"?
The name comes from their bone-like shape and association with All Saints' Day (Día de Todos los Santos).
2. Can I use store-bought marzipan?
Yes, but homemade tastes fresher! Adjust sugar levels if using pre-made.
3. How do I prevent cracks in the dough?
Rest the dough before shaping & keep hands lightly moistened.
4. Are there other traditional fillings?
Some versions use sweet potato paste or pumpkin jam instead of yolk cream.
5. Can I make these gluten-free?
Yes! The recipe is naturally gluten-free—just ensure no cross-contamination.
Loved this recipe? Check out our Turrón de Jijona guide next!