This tasty marzipan is vegan, gluten-free, and requires no baking.
Mix the almond slivers and powdered sugar in a blender until pulverized.
Add the rose water and continue to mix.
Divide the mixture into four equal portions.
Leave one portion white and color the other three with one of the natural ingredients (yellow, pink, green).
Knead the portions well until the color is evenly spread. I recommend wearing disposable gloves for this.
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.
Roll in sugar.
Decorate each with a pistachio stick as a stem.
Leave to rest in the fridge for at least 1 hour.
Store the toots in an airtight container at room temperature, they will keep for up to a week.