Bring plenty of water to the boil. Add the almond kernels and boil once=.
boil once. Pour into a sieve and rinse under cold water. Skin the almond kernels, lay them out on tea towels and dry them overnight.
dry overnight. The following day, grind the almonds twice in an almond mill. Pour into a large bowl and knead together with rose water, powdered sugar and bitter almond flavoring until smooth. Wrap in plastic wrap and let sit at room temperature for one night. The following day, dust the surface with powdered sugar = and
knead the marzipan mixture again. Set aside 300 g. Divide the remaining marzipan mixture in half and press each half into the lightly oiled lamb mold half. Brush the marzipan in one half of the mold with a little water, and press the second half firmly against it so that the two halves are well joined. Smooth out the marzipan on the underside of the mold. Then carefully remove one half of the mold repeatedly=.
remove. Cut the excess marzipan into small pieces. Remove the second half of the mold and stand the lamb upright. Smooth the seam with the back of a spoon dipped in oil. Knead the rest of the marzipan again and roll it out on the surface dusted with powdered sugar to = an oval of 25×10 cm.
oval of 25×10 cm. Place on a cardboard disc of the same size so that the lamb has a good stand. For the glaze, mix the powdered sugar with the egg white and the juice of one lemon. Dip the marzipan oval dic
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