Iranian Marzipan Mulberries (Toot) by Chef Fariba Nafissi

almond flour

🥗Healthier: ground pistachios

💰Cheaper: ground sunflower seeds

Ground pistachios add a unique flavor while sunflower seeds are more affordable.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a floral note, while vanilla is widely available.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, and granulated sugar is often more economical.

Sift the powdered sugar to remove lumps.

Pulse almond powder and powdered sugar in a food processor until well combined.

Add 3 tablespoons of rose water and 1 teaspoon of almond extract slowly while mixing.

Add saffron or gel food coloring to the mixture and pulse until evenly colored.

Transfer the paste to a powdered sugar-dusted work surface.

Knead the dough until well mixed and pliable.

Divide the dough into equal pieces and shape each into a cone resembling a mulberry.

Roll the shaped mulberries in a mixture of regular sugar and sanding sugar.

Place the finished mulberries on a serving tray.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens