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Marzipan shaped into a lamb is Sicily's edible Easter centerpiece and symbol of renewal. This artistic mediterranean confection is a family tradition celebrating spring.
In a large mixing bowl, combine almond flour and powdered sugar. Sift for an extra-fine texture.
In a separate bowl, lightly whisk the egg whites until just frothy (do not overbeat).
Gradually add egg whites to the dry ingredients while folding gently with a spatula, forming a soft dough. Add rose water, lemon zest, and vanilla extract. Knead until smooth.
Wrap the marzipan dough in plastic wrap and let it rest for at least 30 minutes at room temperature to allow flavors to meld.
Break off pieces of dough and shape carefully by hand or with a lamb mold. Use gentle finger pressure and food-safe sculpting tools for fine details. If desired, use food coloring to enhance the eyes, ears, or wool texture, letting each hue dry before adding another.
Place the shaped lamb on parchment paper and let air-dry uncovered for 4–6 hours (or overnight) to set the shape before serving. Store in a cool, dry place.
