Persian Mulberry Marzipan Candy (Toot)

Mulberry Marzipan Candy
2 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.
3 Add extra almond meal if mixture is sticky. Set aside in refrigerator.
Apricot Coconut Candy Variation
6 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
9 Take 1½ tsp of the mixture, roll into a ball and form a mulberry (Toot) shape of 1½ inches by tapering one end.
10 Roll the date marzipan "Toot" in some almond meal and the apricot coconut version in white poppy seeds.
11 Make a slight indentation at the rounded top of the candies and insert a pistachio sliver as a stem.
12 Arrange the mulberry marzipan candies on a serving platter and wrap it well. Or store in an airtight container.