|Persian Toot Marzipan candy|
Any Iranian knows toot candy - it's a delicious marzipan candy scented with Persian flavorings and shaped to look like it's namesake - the fruit from a mulberry tree! Traditionally served at Norouz or other celebrations, I liked the candy but like many other dishes, never even thought about making it myself. After reading the recipes for toot from Turmeric and Saffron, Fig & Quince and My Persian Kitchen, I decided to give it a go. Boy am I glad I did - not only are they super easy to make but delicious and festive! A perfect treat to have around during the Norouz season to share with friends, family and loved ones. Bonus: they're gluten free too!
Toot - Persian Mulberry-shaped Marzipan Candy (makes about 50-60 depending on size)
1 cup of slivered almonds, plus more for garnish
1 cup of powdered sugar
1/2 cup granulated sugar
2 tablespoons of rosewater (golab)
1/4 teaspoon cardamom
1. 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.
2. 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!
3. 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.
4. 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.
5. 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!
|Persian Toot Candy - the lifecycle!|
Participating Bloggers In The Norouz Recipe Round-Up 2014
Ahu Eats - Norouz 2014 Recipe: Toot - Persian Mulberry Marzipan Candy
Café Leilee - Northern-Iranian Style Herb Stuffed Fish
Fae’s Twist & Tango - Naw-Ruz, A New Year Recipe Round-up!
Family Spice - Norouz Twist on Kookoo Sabzi (Persian Herb Quiche with Chard and Kale)
Fig & Quince - A Norouz'a Palooza
Lucid Food - Persian Raisin and Saffron Cookies for Norooz
My Persian Kitchen - Naan Gerdooee ~ Persian Walnut Cookie
Simi’s Kitchen - New Blog for Nowruz
Spice Spoon - Noon Berenj - Thumbprint Rice Flour Cookies with Saffron & Rosewater for Persian Nowruz
The Pomegranate Diaries - Nowruz Inspired Pistachio, Rosewater and Cardamom Shortbread Cookies
Turmeric & Saffron - Loze Nargil - Persian Coconut Sweets with Rosewater and Pistachios for Nowruz
West of Persia - Happy Nowruz, Recipe Roundup, and a Classic: Kuku Sabzi on TV
Zozo Baking - Nane Nokhodchi Nowruz Iran
From my kitchen to yours - Norouz Mobarak - wishing you a sweet and healthy year filled with joy and laughter!