Easter lamb

Ingredients for 1 servings:

• 200 g marzipan paste
• 2 eggs
• 75 g butter or margarine
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 15 drops of bitter almond flavor
• 80 g flour
• 20 g cornstarch
• 1 tsp, leveled baking powder
• 175 g icing sugar, more if needed
• 1 egg white
• some bitter almond flavor
• 2 raisins (chocolate raisins) or whole almonds
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Mix the marzipan and eggs. Stir together the butter, sugar, vanilla sugar, salt, and bitter almond oil until the sugar dissolves. Combine the flour, cornstarch, and baking powder, add to the mixture, and mix. Grease a lamb mold and pour the mixture into the mold. Cover with aluminum foil and bake at 175°C for 40-45 minutes. Let cool for 10-15 minutes, then carefully remove the lamb from the mold. Mix the powdered sugar, egg whites, and bitter almond oil into a thick paste and decorate the entire lamb with it (once it has completely cooled). Use the chocolate raisins or whole almonds for the eyes.