Spain doesn’t celebrate Halloween the way it is portrayed in the cinema or pop culture. Although the tradition of costumes, candy, and trick or treating is making its way to Spain, most Spaniards consider the day of Halloween and a couple of days after to be a time to think about and celebrate family members who passed.

In Northern Spain in particular, Halloween is celebrated due to the region’s Celtic roots but for the most part, the more celebrated holiday is All Saint’s Day which lies on November 1st of every year. On this day, families celebrate the holy saints as well as those who have passed away. It is common for families to visit cemeteries and make a sweet called “Huesos de Santo” (Bones of the Holy) to bring to the cemetery.

This sweet skeletal replica is made with almonds, sugar, and eggs. The preparation takes a couple days for the marzipan to dry and take shape. The traditional Huesos de Santo is filled with an egg yolk/sugar syrup cream but over the years people have made different variations filled with chocolate, vanilla, etc. This recipe will be for the traditional Huesos de Santo and can make up to 45 “bones”.

This recipe is great for folks who eat eggs, but for those plant-based pilgrims there are plenty of other options. Download our Vegan on the Camino Guide here:

Ingredients/kitchen supplies Needed:

1.5 cups of whole almonds
4 tablespoons of water
4.5 cups of confectioners’ sugar
3 tablespoons of egg whites (they won’t be cooked, so you may want to use pasteurized ones)
12 egg yolks
1 cup granulated sugar
Rolling pin
A pencil or something similar to roll the dough
Cooling rack
Piping bags

Step 1: Make the marzipan

• 1.5 cups of whole almonds

• 2 cups of confectioners’ sugar
• 3 tablespoons of egg whites (recommended to use pasteurized eggs)

Blend the almonds and 2 cups of confectioners' sugar, blend until ground

Mix the almond ground with the eggs and knead it until it doesn’t stick to your hands

Stretch the mixture (after dusting it the sugar) with the rolling pin,  until it is about 3mm thick

Cut it into 5x5cm squares

Curl each square around the pencil or similar utensil until its tube-shaped

Lay the tubes on a cooling rack until they dry, around 2-3 days

Step 2: The yolk filling

• 12 egg yolks
• 1 cup granulated sugar

Mix and boil the 12 egg yolks and the 1 cup granulated sugar

 Keep stirring until boiled then allow to cool

Fill the tubes using your piping bags

Step 3: The glaze

• 2.5 confectioners’ sugar
• 4 tablespoons of water

Mix the 2.5 cups of confectioners’ sugar and 4 tablespoons of water.

 Dunk the marzipan tubes in the glaze

 Lay them on the cooling rack to dry

Step 4: enjoy

Tuck in! These are a lovely addition to any Halloween party or Spanish feast.

Originally published on 31st October 2018

Don't forget to share this post!