A recipe from La Maison Alsacienne de Biscuiterie
The Easter Lamb
For 1 lamb of 300 g
Cooking time: 40 minutes
Preparation
Sift flour and cornstarch together. Prepare the lemon peel. Melt the butter hot enough (40°C minimum). Separate the yolk from the egg whites.
Beat egg whites with caster sugar, vanilla sugar and pinch of salt until stiff and smooth. Gently fold the egg yolks into the stiffly beaten egg whites using a spatula. Add the flour-starch mixture in rain, always gently.
Scoop a little of this mixture (about ¼) to mix separately with the hot butter and zest. Continue mixing the two masses gently.
Cooking
Generously grease the 2 parts of the mould with a butter-flour mixture (made beforehand, e.g. 100 g of butter and 50 g of flour). Close the 2 parts of the Lammela mold with the hook. Pour the cookie dough into the pan. Bake at 170°C for about 35 to 40 minutes.
Using the tip of a knife, check for doneness. The blade should come out dry, if not, let cook for a few more minutes while checking the cooking.
After cooling and before serving, sprinkle with powdered sugar.
Tip: After cooking, wait 5 minutes before opening and unmolding the lamb. (Warning: Do not let the Lamala cool or it will stick to the mold!)
