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Norouz 2014 Recipe: Toot – Persian Mulberry Marzipan Candy

Persian Marzipan Candy – Toot – for Persian New Year! A vegan, no-bake dessert made with just 5 ingredients.

Ahu Eats: Persian Toot Marzipan Candy

Persian Toot Marzipan Candy

I am really excited about this post for a number of reasons – Norouz is just around the corner (I can almost smell the Sabzi Polo Mahi!), spring is in the air, and I get to participate in this #Norouz recipe round-up with a group of the most talented Persian food bloggers around! I’m honored to be included (huge shout out to Sanam of My Persian Kitchen for being the brain behind it) – and with such an amazing collection of recipes I have no doubt that this will be the most delicious Norouz yet! This is a season of new beginnings, celebrations and of course things that taste and smell delicious – so pop a couple of these candies into your mouth to ensure a sweet year!


Ahu Eats: Persian Toot Marzipan Candy

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!

Norouz 2014 Recipe: Toot - Persian Mulberry Marzipan Candy
Recipe type: Dessert
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
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
  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!
  6. ***Note: you can use slivered pistachios as the 'stem' as well - I find slivered almonds much easier to find/make!


Ahu Eats: Persian Toot Marzipan Candy

The Toot (Persian Marzipan) Lifecycle!

Participating Bloggers In The Norouz Recipe Round-Up 2014

Afsaneh’s Persian Kitchen – Koloucheh Ahwazi – Cookies for Nowrouz 
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!
Love, Ahu
{ 31 comments… add one }
  • faehdfilms March 13, 2014, 4:27 am

    What a beautiful platter of toots. Indeed, toots go well with tea ma dI like them very much. Now, I am going to join you in making them for Norouz. Thank you for sharing. ~ Fae.

    • ahu March 13, 2014, 8:41 am

      Merci Fae joon – nooshejan!

  • Anonymous March 13, 2014, 6:18 am


    Looking mighty cute those ones. Wonderfully executed!!

    Norouz Mobarak!



  • Anonymous March 13, 2014, 7:48 am

    Toot is so cu-oot. And yummy.

    • ahu March 13, 2014, 8:42 am


    • Anonymous March 13, 2014, 9:12 pm

      I should correct myself. **Your** toot is so cu-oot, And very yummy.

  • Fariba Nafissi March 13, 2014, 9:53 am

    Looks delicious 🙂

  • Lucid Food March 13, 2014, 10:31 am

    I love the “lifecycle” of toot, adorable! Thanks for sharing this classic recipe. Happy Norouz! -Louisa

    • ahu March 13, 2014, 6:50 pm

      Haha, thanks! I almost didn’t include the picture but then I changed my mind 🙂 You too Louisa!

  • Sanam * My Persian Kitchen March 13, 2014, 3:20 pm

    I love love love toot!!! Well done Ahu!!! xoox

    • ahu March 13, 2014, 6:50 pm

      😀 merci Sanam joon, and thanks again for organizing this – I’m now and even BIGGER fan of yours 🙂

  • S March 13, 2014, 5:49 pm

    My mother is a huge fan of marzipan – this is a treat I would love to make for her. Lovely post and so happy that we all got together to do this x shayma

    • ahu March 13, 2014, 6:51 pm

      Perfect – and they’re so easy! Likewise – great ‘meeting’ you Shayma joon!

  • Azita March 13, 2014, 7:16 pm

    Ahu jan, that’s such a delicious and fun Nowruz dessert!x

    • ahu March 14, 2014, 8:38 am

      Merci Azita jan – you were part of the inspiration!

  • Sahand Shahrabani March 13, 2014, 7:25 pm

    Toot rhymes with loot…just saying.

  • Tima March 15, 2014, 10:16 am

    Your Toot shirini look very beautiful. It is a sweet that only makes it’s appearance once a year for NoRuz, and then gone for the whole year… Thanks for sharing this.
    So proud of your deep interest in keeping Persian food alive on the web for everyone to enjoy. Looking forward to your next posts…

    • ahu March 16, 2014, 9:03 pm

      thank you for the lovely message – you are the one who taught me! 🙂

  • The Pomegranate Diaries March 15, 2014, 1:45 pm

    These bring back so many memories for me! I’ve always been intimidated to make marzipan but I think I’m definitely going to make this recipe!

    • ahu March 16, 2014, 9:03 pm

      I was too – it’s shockingly easy – give it a go! 🙂

  • Andrea_TheKitchenLioness March 15, 2014, 3:39 pm

    Dear Ahu, this Persian confection that you prepared for the Persian New Year is just wonderful – we also love marzipan and I know that homemade tastes just delightful. But I had never seen these cute sweet treats before – they look very pretty and sounds utterly delicious – perfect for a celebration!
    All the recipes sound amazing – certainly worth looking at!

    • ahu March 16, 2014, 9:04 pm

      Thank you Andrea – I too love marzipan!

  • Simi Rezai March 16, 2014, 6:02 am

    Ahu jan Salom. Thanks for sharing this delicious Nowruz treat.

    • ahu March 16, 2014, 9:04 pm

      Merci Simi jan! Eide shomah mobarak!

  • Cocoa and Lavender March 16, 2014, 6:36 pm

    Until this post, I was unaware of Nourouz! And these treats are the perfect way to celebrate! I have never made homemade marzipan before, and have to give this a try! ~ David

    • ahu March 16, 2014, 9:05 pm

      Totally! So easy and delicious. Never too late to celebrate Norouz 🙂 Cheers!

  • lisa is cooking March 25, 2014, 10:39 am

    These candies are adorable! I’d love to taste one–or a few!

  • Fariba April 7, 2014, 2:05 pm

    Ahu jan …
    Making toot tomorrow using your recipe, will send you pictures 🙂

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