Easter Recipes: Almond Paste Lamb

Easter Recipes, Almond Past Lamb
TheLamb has always been the ultimate symbol of the Christian tradition, and even more so of the Easter tradition, where it plays a leading role in numerous biblical stories and typical dishes. Its presence in Puglia’s gastronomic tradition intertwines perfectly with the celebration of Holy Week, as demonstrated by this recipe, which is truly emblematic of the occasion.
In the past, tradition held that this dessert was primarily prepared by wealthier families, as the necessary ingredients were particularly expensive. It was, in fact, known as “lu tuce de li signuri"– the sweet of the lords. What makes this recipe unique is the "faldacchiera", a filling made from a foam of egg yolks mixed with jam, candied fruits, and chocolate pieces, hidden inside the lamb. To prepare it, the yolks are beaten with sugar and cooked over a double boiler on low heat until it reaches a thick consistency.
The ingenious invention of the “faldacchiera” is, according to some sources, attributed to a noble nun from Lecce, who perfected it between 1680 and 1700 while she was the abbess of the Monastery of San Giovanni Evangelista. Other accounts trace the creation of the “faldacchiera” to southern monasteries, but what is certain is that the recipe for the almond paste lamb has two major groups of nuns from Puglia competing for its authorship: the Benedictines of Lecce and the Teresians of Bari.
Almond paste, similar to marzipan but with a unique flavor, is a distinguishing feature of the Lecce pastry tradition. To taste it in its most authentic form, it is recommended to visit Lecce, particularly the Benedictine Monastery of San Giovanni Evangelista.
Over the years, this recipe has become one of the most beloved symbols of Easter in Puglia. Its preparation represents a moment of family togetherness, a special occasion to involve even the little ones in decorating and enjoying the fun of cooking together.
Before starting to prepare it, it’s essential to get a lamb-shaped mold, a pinch of creativity, and, most importantly, plenty of patience.

INGREDIENTS:

• 500 g of peeled almonds
• 500 g of powdered sugar
• 1 vanillin sachet
• 1 DL of water
• a pinch of cinnamon

METHOD:
Chop the almonds finely using a blender. Mix the water with the sugar and pour the mixture into a saucepan. Heat the mixture over low heat, stirring, until the sugar starts to form threads. At this point, remove from the heat and incorporate the vanilla and cinnamon, stirring everything vigorously.
Once a smooth dough is obtained, pour it onto a slightly dampened surface and continue working the dough with your hands until it becomes smooth and firm. Shape it into a ball and let it dry for about 1 day.
After this time, use a lamb-shaped mold, or shape the dough by hand. Let the lamb dry for about two days.

Would you like to discover all the cultural and gastronomic traditions of Puglia during the Easter period? Explore our Easter and Easter Monday offers for a stay in Puglia, surrounded by relaxation and delicious food!