Pecorelle Di Pasta Reale Marzipan Lambs

Instructions

1. Prepare the Marzipan: In a mixing bowl, crumble the almond paste to break it up. Add the powdered sugar, egg white, and almond extract. Mix everything together thoroughly until it forms a smooth, pliable dough.

2. Shape the Lambs: Divide the marzipan dough into small portions, each about the size of a walnut. Roll each piece into a ball and then shape it into an elongated oval to form the body of the lamb. Use your fingers to make one end slightly narrower to create the head.

3. Add Details: With a toothpick or small knife, create texture on the bodies to resemble the wool of the lamb. Press a whole clove into the narrow end of each lamb to create the face - two cloves for the eyes and one for the nose.

4. Coloring (Optional): If desired, you can add a drop of edible food coloring to a small portion of marzipan to create colorful scarves or accessories for the lambs. Shape these accents and attach them gently to the lambs with a bit of water.

5. Let Them Rest: Place the finished marzipan lambs on a baking sheet lined with parchment paper. Allow them to air dry for at least a few hours or preferably overnight to firm up.

6. Serve and Enjoy: Once the marzipan lambs have dried and set, dust them lightly with powdered sugar for a snowy effect. Arrange them on a platter as a charming centerpiece or gift them in festive packages as adorable edible gifts.