To our valued customer, In the interest of health and safety of our people and community we have decided to close our dine in until further notice.

We thank you for your continued support and loyalty to date. Look after yourselves and those around you stay safe

We cannot wait to see you all again.

Gilaneh Restaurant management

Toot – Persian Mulberry Marzipan Candy

رستوران گیلانه سیدنی

Toot – Persian Mulberry Marzipan Candy

Recipe type: Dessert
Cuisine: Persian
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Persian Marzipan Candy – Toot – for Persian New Year! A vegan, no-bake dessert made with just 5 ingredients.

1 cup of slivered almonds, plus more for garnish
1 cup of powdered sugar
½ cup granulated sugar
2 tablespoons of rosewater (golab)
¼ teaspoon cardamom


Add 1 cup of almonds, the powdered sugar and cardamom to your food processor. Blend for 2-3 minutes until it is all an even consistently.
Add in 1 tablespoon of rosewater and blend for another minute. Repeat with the 2nd tablespoon of rosewater. The mixture should come together as a dough now – test it with your fingers. If it has some give and feel like dough, you’re ready!
Now is the assembly line part. Fill a flat, shallow pan with your granulated sugar – this is what you’ll roll your formed toot in to coat.
Pinch a piece of dough and roll between your palms into a ball about the size of a grape. Once you’ve made a ball, form it into a cone by pinching one end and flattening the other.
Roll your marzipan cone in the granulated sugar bath and finally, insert a long almond sliver into the fatter end to make it look like the stem of the mulberry fruit. Now repeat this about 50 times! 🙂 Serve immediately or store in an air tight container and enjoy later!
***Note: you can use slivered pistachios as the ‘stem’ as well – I find slivered almonds much easier to find/make!

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