Toot – Persian Mulberry Marzipan Candy
Recipe type: Dessert
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!