Toot: Persian marzipan mulberries
Persian marzipan mulberries Image by Tannaz Sassooni
If you’re not consuming cornstarch during Passover, you can use granulated sugar that’s been ground fine in the food processor. Be sure your almond flour is made from peeled almonds, so that the color of your toot resembles white mulberries.
1 cup almond flour
1 cup powdered sugar
Pinch of salt
3 Tbs rose water
24-30 slivered pistachios or almonds
¼ c powdered sugar
In a large bowl, stir together almond flour and powdered sugar until fully mixed. Gradually add in rosewater, about ½ tsp at a time, until mixture comes together in a dry dough. Continue to mix/knead for about two 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, and 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.
