Huesos de santo recipe: how to prepare this traditional dessert

this prescriptions this sweet Dating back to the early seventeenth century, most likely origin Valencian Communityalthough this is not entirely clear and these are «Cookery, Pastry, Biscuit and Canned Art» Francisco Martínez Montiño from 1611. typical dates elaboration, as it coincides with the company’s collection campaign almond, which is made with almond paste. But this prescriptions Not only is it prepared in our country, but the cultural spread in America is a Mexican variety From this dessert: sugar skulls and dead bread.

So if you want to prepare this typical dessert All Saintstake note because today we bring our chapter prescriptions East sweet very well known: bones of saints.

Saint bones recipe: ingredients for 20 pieces

• Ground almonds: 200 g

• Sugar: 200g

• Water: 100g

• Egg yolk (size L): 4

• Sugar: 100g

• Water: 50g

• Powdered sugar: 150g

Recipe: How to make saint bones?

1. Put the sugar and water in a saucepan over medium-high heat and bring to a boil.

2. After boiling for a minute, remove from heat.

3. Put the ground almonds in a bowl and gradually add the prepared syrup, stirring gradually.

4. When we get a consistent dough, we make a ball and let it rest for about two hours.

5. After cooling, sprinkle powdered sugar on the table and spread the marzipan with a rolling pin to a thickness of 2 to 3 millimeters.

6. We mark the typical lines of Santo bones and cut the dough into rectangles about 5 centimeters wide and 6 centimeters high.

7. Roll it on the wooden spoon stick and place it vertically on the baking tray. Then we let them dry for about four hours.

1. We need to use a suitable container for this process. microwaveput the yolks in it and beat lightly.

2. Make sherbet again with water and sugar in a saucepan over medium-high heat, we count three minutes when it reaches boiling point or if we have a kitchen thermometer, it will be when it reaches 105 degrees Celsius.

3. Remove the syrup from the heat and add it to the egg yolks, stirring constantly.

4. We put the bowl in the microwave and cook at maximum power for 30 seconds, stirring and stopping until the yolk turns dark. It will be about two minutes or two and a half minutes in total.

5. When it thickens, cover it with a film so that it does not form a crust and leave it to cool at room temperature, then let it rest in the refrigerator for two hours.

Now all that remains is to put the yolk in a pastry bag and stuff the saint bones with it.