Agnello pasquale

This classic Italian dessert whose name translates to Easter lamb was supposedly first prepared in the early 1900s by Dominican nuns of the Collegio di Maria convent in Favara, Sicily. Agnello Pasquale is traditionally made with a mixture of almond and pistachio meal, which is flavored with either lemon zest or vanilla and often studded with candied fruit, raisins, and almonds. The dish is baked in a lamb-shaped cake mold and then covered with butter frosting. During Eastertime, you can find this traditional delicacy in numerous pastry shops throughout the country.