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Toot – Colorful Persian Marzipan

Toot - Colorful Persian Marzipan

This tasty marzipan is vegan, gluten-free, and requires no baking. 

Prep Time 10 minutes
Cook Time 20 minutes
Servings 60 pieces
Author Labsalliebe

Ingredients

INGREDIENTS FOR WHITE TOOT

  • 500 g bleached almond slivered
  • 250 g powdered sugar
  • 4 tbsp rose water
  • 1/2 tsp cardamom ground
  • 200 g sugar
  • 60 pistachio slivered

INGREDIENTS FOR YELLOW TOOT

  • 1 tbsp infused saffron

INGREDIENTS FOR PINK TOOT

  • salt, pepper
  • 1 tbsp pomegranate juice
  • 5 g rose petals

INGREDIENTS FOR GREEN TOOT

  • 40 g pistachios ground

Instructions

PREPARATION TOOT

  1. Mix the almond slivers and powdered sugar in a blender until pulverized.

  2. Add the rose water and continue to mix.

  3. Divide the mixture into four equal portions.

  4. Leave one portion white and color the other three with one of the natural ingredients (yellow, pink, green).

  5. Knead the portions well until the color is evenly spread. I recommend wearing disposable gloves for this.

  6. Shape each mixture into a large ball, then remove small pieces and shape into small balls. Then shape them into a mulberry shape. Some people also leave them in a ball shape.

  7. Roll in sugar.

  8. Decorate each with a pistachio stick as a stem.

  9. Leave to rest in the fridge for at least 1 hour.

Recipe Notes

Store the toots in an airtight container at room temperature, they will keep for up to a week.