Court Street Had a Little Lamb—120, Actually

With Easter arriving earlier this year than most (Sunday, March 31), various Carroll Gardens, Cobble Hill and Boerum Hill businesses have followed suit, putting out seasonal goods in preparation for the holiday.

One of the most eye-catching displays can be found in the Court Pastry Shop storefront, where a traditional tray of marzipan lambs currently await their new homes. The bakery's co-owner and baker Gasper Zerilli prepares 120 marzipan lambs each season, according to his brother Vincent.

"Most people put them out as a decoration," says a girl behind the counter, in between orders for cookies. "But you can eat them, too."

The marzipan lambs, known as Agneddu di Pasta Riali in Italian, are made from ground almonds and sugar, "covered with icing, and delicately painted," according to italianfood.about.com. "These particular lambs are often filled with citron jam, and are a specialty of the towns of Erice and Acireale, where they're made close to life size."

What other Easter traditions are you looking forward to around the neighborhood?