Persian New Year recipe: Marzipan Mulberries (Toot)
Toot is the Persian word for mulberry, and these eye-catching Iranian sweets, which are traditionally served during Persian New Year, are shaped to look like the fruit.
According to Tannaz Sassooni, a Los Angeles food writer specializing in Iranian Jewish cuisine, toot is best made from the flour of peeled almonds, otherwise the candies can turn out too dark in color. You can use saffron to tint your toot a yellow hue perfect for spring, says Sassooni, who shares her recipe below. Just make sure to serve with tea and invite friends over. It will make the new year that much sweeter.
Marzipan Mulberries
Makes 24 to 30 bite-sized pieces
INGREDIENTS
1 cup almond flour (made from peeled almonds)
1 cup powdered sugar
Pinch of salt
3 tablespoons rose water
24 to 30 slivered pistachios or almonds
¼ cup granulated sugar
1/8 teaspoon ground saffron (optional, see note below)
DIRECTIONS
In a large bowl, stir together the almond flour, powdered sugar and a pinch of salt until fully mixed. Gradually add rosewater, about ½ teaspoon at a time, until mixture can come together in a dry dough. Continue to mix/knead for about 2 minutes, until all ingredients are fully incorporated.
Place granulated sugar in a plate.
With your hands, roll a teaspoon of the almond mixture into a sphere, then make one end slightly pointy. Roll in granulated sugar to coat, then poke a slivered pistachio or almond in the wide end of the toot to form a stem.
Note: You can vary the color of these by adding saffron to the rose water. To make half the batch yellow and half white, mix saffron into 1 tablespoon of the rose water about 20 minutes beforehand to allow it time to steep. Prepare the dough in two batches, adding regular rose water to one and saffron-steeped rosewater to the other.
— Courtesy of Tannaz Sassooni, www.instagram.com/tannazsassooni
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