These two traditional sweets are made from marzipan and date back to the 17th and 18th centuries
All Saints’ Day is approaching, on November 1st, and Spaniards across the country are getting ready. One important characteristic of the holiday is the traditional food that locales eat, such as panellets and huesos de santo.
Panellets, which is Catalan for “little bread,” is a typical dessert enjoyed in Catalonia, Valencia and Balearic Islands. Panellets are generally round cookies and cakes made from marzipan (an almond and sugar paste). Oftentimes they’re covered in pine nuts and served with a sweet wine, such as a Moscatel. They’re made from almonds, sugar, eggs, and some people use potatoes. This popular treat dates back to the 18th century at least and were most commonly eaten after religious celebrations.
Huesos de Santo, which means ‘saints’ bones’, is another popular food during All Saints’ Day. Made to resemble bones, this tube-shaped dessert is also made from marzipan and is often filled with a sweet cream either made with egg yolks, plums, coconut, or pumpkin. Home chefs can make them with almonds, sugar, eggs, and water, and some people use potatoes as well. These are believed to date back to the 17th century.
Both of these treats can be found throughout Spain and with Saints’ Day fast approaching, they are already available at bakeries and pastry shops in every city and town.