Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Easter Marzipan Lamb - A Sweet Almond Tradition
Discover the Sicilian Easter marzipan lamb, a charming almond-based confection traditionally gifted to children during the Easter celebrations.
🛒 Ingredients
- ✓ 500 g sweet almonds
- ✓ 500 g icing sugar
- ✓ ½ teaspoon bitter almond essence
- ✓ 1 sachet vanilla sugar
- ✓ 6 drops cinnamon essence
- ✓ Cornflour (for dusting the moulds)
- ✓ Natural food colouring
- ✓ 100 ml water
📊 Nutritional Information
Few Easter traditions in Sicily are as charming as the marzipan lamb - a delightful little creation shaped from sweet almond paste, adorned with colours and often gifted to children as a symbol of affection and renewal. Made from ground almonds and sugar, moulded with care and finished with delicate brushstrokes of colour, it carries with it the warmth of Sicilian family celebrations. Preparing it at home is a gentle, almost meditative ritual: the scent of almonds, the smoothness of the dough, and the quiet joy of shaping something that feels both festive and timeless.
👨🍳 Preparation
- 1
Finely grind the almonds in a food processor until they become a smooth, fine meal.
- 2
In a saucepan, warm the water with the icing sugar over a low heat until the mixture begins lightly to thread.
- 3
Remove from the heat and add the vanilla sugar, the essences and the almond meal, stirring vigorously until a uniform dough forms.
- 4
Transfer the mixture onto a slightly damp marble surface and knead until smooth and compact.
- 5
Shape the dough into small balls and leave them to rest for 24 hours.
- 6
Knead the balls again in the food processor, then finish working the dough by hand.
- 7
Dust the lamb-shaped moulds with cornflour, press in the marzipan and smooth the surface.
- 8
Carefully remove the marzipan lambs and leave them to dry for 2 days.
- 9
Paint the details with diluted natural colouring and allow to dry completely.
- 10
Place each lamb on a small tray and decorate with flags, chocolates or sweets.
💡 Tips and Variations
For a deeper aroma, add a splash of anise liqueur to the dough. For a soft, matte finish, dust the lamb lightly with a mixture of cornflour and icing sugar before decorating.
📦 Storage
- • Wrap the marzipan lamb in cling film and keep it in a cool, dry place.
- • Avoid refrigerating, as cold temperatures can alter the texture of almond paste.
- • Keep away from direct sunlight to preserve the colours and finish.
🍷 Pairing
This sweet pairs beautifully with a small glass of Sicilian Marsala Dolce, served lightly chilled to complement the richness of the almonds.
The Sicilian marzipan lamb is a celebration of sweetness and craftsmanship - a tender symbol of Easter that brings joy to both giver and recipient. Preparing it is as rewarding as offering it, a gesture filled with tradition, colour and a touch of Sicilian magic.
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Sicilian Almond Swirl Biscuits from Palma di Montechiaro Desserts Easter RecipesDelicate almond ‘ricci’ biscuits from Palma di Montechiaro - soft, fragrant Sicilian pastries traditionally enjoyed at Easter.
-
Sicilian Lenten Biscuits: A Taste of Tradition for Easter Desserts Easter RecipesDelight in these Sicilian Lenten biscuits - light, aromatic, and steeped in tradition, perfect for welcoming spring and the Easter season.
-
Easter Dove Buns with Hidden Eggs: A Catania Classic Desserts Easter RecipesA joyful Sicilian Easter treat from Catania - soft, fragrant buns shaped by hand and wrapped around a whole egg, symbolising rebirth and celebration.
-
Accene from Alimena: Easter Biscuits from the Madonie Desserts Easter RecipesTraditional glazed Easter biscuits from the Madonie mountains - fragrant, crisp and sparkling with colourful sugar sprinkles.
-
Geraci Siculo Easter Dove Biscuits - The Hand-Decorated Sicilian Tradition Desserts Easter RecipesDiscover the enchanting Easter dove biscuits of Geraci Siculo, a cherished Madonie speciality adorned by hand with white icing and delicate floral motifs.