Persian Mulberry Marzipan Candy (Toot)
Serves 36
25 mins prep
25 mins total
Mulberry marzipan candy is a Persian sweet known as "Toot". It is super tasty, easy, vegan, gluten free and a no-bake treat made with 5 ingredients. Popular at Norooz (Persian New Year) and other holidays. (classic recipe - notes section).
0 servings
Date Marzipan
Apricot Coconut
Mulberry Marzipan Candy
In a food processor add 1 cup almond meal, dates, cardamom and process it. Add rose water, little at a time and further process to a soft dough like consistency.
Add extra almond meal if mixture is sticky. Set aside in refrigerator.
Apricot Coconut Candy Variation
In a food processor combine the first four ingredients and process it well. Then add the honey and orange blossom water, little at a time and process until smooth.
Shaping the Candies
Take 1½ tsp of the mixture, roll into a ball and form a mulberry (Toot) shape of 1½ inches by tapering one end.
Roll the date marzipan "Toot" in some almond meal and the apricot coconut version in white poppy seeds.
Make a slight indentation at the rounded top of the candies and insert a pistachio sliver as a stem.
Arrange the mulberry marzipan candies on a serving platter and wrap it well. Or store in an airtight container.