Saint Bones Pastry: A Classic All Saints Day Dessert

Saint bone pastry is a classic dessert that pairs a crisp, almond-based filling with a smooth white exterior. Its shape is long and cylindrical, echoing a bone with marrow. This sweet is a staple on All Saints Day in Spain, dating back to early modern times and deeply rooted in traditional confectionery.

Historical notes place the origin of this confection in the Valencian Community during the seventeenth century, though the exact sources are debated. The recipe appears in early works on cookery and pastry, with Francisco Martínez Montiño mentioning it in 1611 alongside other regional sweets. The core technique revolves around almond paste, forming a delicate shell that encases a sweet yolk interior. Over time, the dessert spread beyond Spain, influencing similar treats in the Americas, such as the Mexican candles and other festive confections featuring almond and sugar.

So if someone plans to recreate this beloved pastry, it is prudent to note its well-known lineage and the practical steps that keep its essence intact while adapting to modern kitchens. The bones of saints remain a symbol of cultural heritage, celebrated for their simple ingredients and elegant presentation.

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Thus, when preparing this traditional dessert, one should focus on the classic method and the distinctive almond exterior that defines bones of saints. The approach blends history with technique to produce a sweet that resonates with generations of bakers and families who gather to celebrate All Saints Day.

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Bones of saints recipe: how to prepare this traditional dessert

Saint bones recipe: ingredients for 20 pieces

• Ground almonds: 200 g

• Sugar: 200 g

• Water: 100 g

• Egg yolk (size L): 4

• Sugar: 100 g

• Water: 50 g

• Powdered sugar: 150 g

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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 steadily.

4. When a smooth dough forms, roll into a ball and let rest for about two hours.

5. After cooling, dust the table with powdered sugar and roll the marzipan to a thickness of 2 to 3 millimeters.

6. Mark the characteristic lines and cut the dough into rectangles about 5 by 6 centimeters.

7. Roll it on a wooden spoon handle and place vertically on a baking tray. Let dry for about four hours.

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1. Use a suitable container for this method. Place the yolks in it and lightly beat them.

2. Prepare syrup with water and sugar in a saucepan over medium-high heat, cooking for about three minutes until boiling. If a kitchen thermometer is used, stop at 105 degrees Celsius.

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

4. Place the bowl in the microwave and cook on high for 30 seconds, stirring and stopping until the yolk thickens. Total time will be around two to two and a half minutes.

5. When it thickens, cover with cling film to prevent a crust and let cool at room temperature, then refrigerate for two hours.

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