Nowrouz (Persian new year) is in less than a month. In our culture, we celebrate beginning of the Spring and Nowrouz is our most important holiday.
One of my favorite traditions about Nowrouz is eating sweets. We make/buy many different, bite size sweets and serve them with tea. One of my most favorite Nowrouz sweets is the one that you can see in the photo, It's called Toot.
Toot translate to mulberries. It's unbelievably easy to make yet super tasty. It's also known as Persian marzipan candies. Some people play with the recipe, like they add food coloring or different extracts but I totally recommend to keep it simple as it is. Because why not keep something simple when it's already tasty?
this recipe will give you around 20-25 Toots. (depends on the size)
The size of the marzipan candies are totally depends on you but I like them very small (5 to 7 grams each). Not just because it's the most common size for this sweet, but also because I can convince myself to eat more of them:)) .
You can use couple drops of almond extract if you want for extra almondy taste.
I really like these candies as simple as they are but if you want them to have some color, my recommendation is to use very little amount of grounded saffron. That way you will get color, aroma and saffron taste at the same time and it's still the natural coloring.
You can keep this candies for up to 10 days in the room temperature but make sure to wrap them properly or store them in an airtight container.
Ground Almond: 200g
Icing sugar: 200g
Rosewater: 2 tbsp
Granulated sugar: 1 cup or enough to cover each one
-Mix the ground almond with icing sugar in a large bowl.
-Add 1 tbsp of rose water to the dry ingredients and mix it.
-Slowly add the second tbsp of rose water and just mix until dough shape (Don't over mix it).
-Let the dough rest for 30 minutes outside.
-Divide dough to the small balls (5-7 grams).
-Shape the balls like diamond as you can see in the photos and put them aside.
-Put the granulated sugar in a small bowl.
-Dump candies in sugar and fully coat each one with sugar.
-To finish, stick an slivered almond on the flat side of the Toot.