Go Back
+ servings
Marzipan Lambs

Marzipan Lambs

Marzipan Lambs - a traditional Sicilian recipe made for Easter.

Course Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 4 x 12 cm by 8 cm (4.5x3 inch) lambs
Author Manuela Zangara


  • 300 gms – 3 cups almond meal
  • 300 gms – 2 ½ cups icing sugar
  • 35 gms – 1/8 cup water
  • 60 gms – 3 tbsp glucose syrup
  • ½ tsp bitter almond extract


  1. In a bowl, mix together the almond meal and icing sugar.
  2. Melt the glucose syrup in the water. Add the bitter almond extract.
  3. Pour over the almond meal and icing sugar mixture and knead well until you get a smooth dough.
  4. Divide it into 4 pieces and make them into a teardrop shape. Put the smaller side of the teardrop shape in the part of the mould that will make the face of the lamb and push it well inside. Then curve the rest of the marzipan to fill the rest of the mould. Close the mould and press well. Then unmould and let it dry for a few hours.
  5. Now you can decorate the marzipan lambs using some cocoa powder for the body, some black food colour for the eyes and some pink food colour for the years, and mouth.
  6. Put each of them on a tray and decorate with candies, chocolates and the other traditional decorations.