Toot (Persian Marzipan)

Name: Toot (Persian Marzipan)
Prep time: 15 min
Total time: 15 min
Yield: 40 pieces
Ingredients: 1 1/2 cup almond flour; 3/4 cup powdered sugar; 3 tbsp rosewater; Food Coloring; 2 tbsp granulated sugar; 2 tbsp Slivered Pistachios

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
40 pieces
Calories
35 kcal
Course
Dessert
Cuisine
Persian

Toot (Persian Marzipan)

Isaac Lopez

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Toot is a traditional Persian no bake treat that's made for Nowruz (Persian New Year). It calls for only 3 ingredients and is ready in 10 minutes. The word toot means mulberry in Farsi, referring to the shape of these little vegan marzipans.

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Ingredients

Servings

1 1/2 cup almond flour
3/4 cup powdered sugar
3 tbsp rosewater more if needed
Food Coloring optional
2 tbsp granulated sugar
2 tbsp Slivered Pistachios

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Instructions

In a bowl mix the almond flour with powdered sugar.
Add the rosewater, one tablespoon at a time and mix until the dough comes together. You can first mix using a spoon and then your hands. The dough is ready once it doesn't stick to your hands and is pliable.
If you'd like to use food coloring, divide the dough into 2-3 pieces and dye each piece with your favorite color.
To shape, grab about a teaspoon of the mixture and shape it into a cone. Roll the cone in granulated sugar and the stick the pistachio sliver into the fat end of the cone so it resembles a stem.
Arrange all on a small platter.

Notes

Store the leftovers in an airtight container and keep at room temperature for up to a week.
If the dough is too dry, add another tablespoon of rosewater.

Nutrition Information

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Calories 35kcal (2%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 0.1g (1%) Sodium 0.1mg (0%) Potassium 0.1mg (0%) Fiber 0.4g (2%) Sugar 3g (6%) Calcium 9mg (1%) Iron 0.2mg (1%)