Bones of Santa Gema Bendita: pure tradition of homemade marzipan

Breakfasts and snacks
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By Ángela

Known is the fervor that the Christian tradition has for the relics of its saints. I like to remember that although Halloween o Hallowe'en has burst into our society with force, what many may not know is that the name of this secularized party that has come to us via Anglo-Saxon derives from “All Hallows Even”, (currently, “all Saints' Eve”), that is, the night before All Saints' Day, which is celebrated in the liturgical calendar on November 1.

Without going into the controversy of whether tradition yes, tradition no, since we can benefit from the positive of both trends, which is what is interesting, I leave you with this Spanish recipe for All Saints Day as a counterpart to those of witch and ghost cookies: something as traditional as the bones of saint, Santa Gema to be specified. To enjoy cooking convent recipes, and to catch us confessed….

Bones of Holy Blessed Gem

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Prepare this typical sweet from Huesos de Santa Gema Bendita with this recipe and enjoy its rich flavor

Bones of Holy Blessed Gem
  • Ángela
  • Kitchen: cuisine
  • Recipe type: breakfasts and snacks
  • Total time:

Ingredients

  • 200 g of granulated sugar
  • 100 grams water
  • 150 grams of ground almonds
  • 100 g of sugar
  • 50 g (ml) of water
  • 4 large egg yolks

Preparation

  1. To make the marzipan, we make a strong syrup with the water and the sugar on the fire (stir to dissolve the sugar).

  2. Add the ground almonds, stirring vigorously with the help of a spatula or wooden spoon until a consistent paste is formed (be careful with burns). Reserve and let cool completely.

  3. For the yolk candy filling, we make again another strong syrup with the sugar and water.

  4. Off the heat, beat the egg yolks alone and add the syrup little by little and in a thread while stirring (better with the help of someone so as not to burn ourselves). We return this mixture to the saucepan where we made the syrup and we put it in a bain-marie (that is, a larger container on the fire with boiling water where we introduce the one with the yolks).

  5. Stir vigorously until very thick. It must be taken into account that it cannot boil because the cream can be cut. Reserve and let it cool.

  6. To assemble the bones of Santa Gema Bendita, we knead the marzipan and stretch it with the kitchen roll on a surface sprinkled with icing sugar. We cut strips of about 4 centimeters and then these into squares.

  7. We roll each square into a 1 centimeter stick. With slightly wet fingers, we stick the dough with our fingers to form small rolls or cylinders and coat them with icing sugar.

  8. We remove the stick very carefully and let them dry. Once dry, carefully, fill with the sweet yolk that we had prepared.

  9. Let them rest a bit and that's it.

Notes

Note: it is a recipe without wheat flour and, therefore, suitable for coeliacs.

Image: lacuinadecasa


Discover other recipes of: Breakfasts and Snacks, Holidays and Special Days, Egg Recipes, Gluten Free Recipes

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