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.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
