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Toot is a traditional Persian no bake treat that’s made for Nowruz (Persian New Year). It’s vegan, gluten-free and calls for only 3 ingredients and is ready in 10 minutes. The word toot means mulberry in Farsi, referring to the shape of these little vegan marzipans.
I love Nowruz and the festivities that come with it. From setting up the haftseen spread and cooking all Nowruz recipes to baking all the cookies such as pofaki gerdooyi (gluten-free walnut cookies), coconut cookies and of course, qottab (walnut stuffed pastries), the few weeks in March that we spend preparing for spring are some of my favorite days of the year. One of the traditional Iranian Nowruz recipes is toot (or tut) which is a quick recipe using only 3 ingredients!
Table of Contents
What’s Toot (Persian Marzipan) Made Of?
- Almonds: While traditionally, you should blanch and grind the almonds, I use almond flour for a quick and equally delicious shortcut.
- Powdered sugar: Also known as confectioner’s sugar. Make sure not to use granulated sugar for this recipe as it won’t combine well with the almond flour.
- Rosewater: To bring the dough together, you need to add rosewater to the combination. The smell and flavor would be very subtle and very pleasant.
- Slivered pistachios: Used as the “stem” for toot, which means mulberry in Farsi.
- Food color: This is optional, however, makes the treats look even prettier.
How To Make Toot
- Mix the almond flour and powdered sugar in a bowl so they’re well combined.
- Add in the rosewater, one tablespoon at a time and mix using a spoon and then your hands for the dough to come together. Make sure the dough is soft, pliable and doesn’t stick to your hands.
- If desired, divide the toot dough into 3 and dye each part with your favorite food color. I used green and red.
- take about a teaspoon of the dough and shape it into a cone. Roll it in granulated sugar and stick a pistachio sliver on the flat end. Repeat with the remaining dough until all is finished.
Tips To Make Persian Marzipan
- Don’t overmix: Don’t knead the dough otherwise the almond will release its oil and dough will lose its texture.
- Cover with a plastic wrap: If you need more time to shape the treats, wrap the dough balls in plastic wrap to avoid drying out.
- Flavor: You can add a bit of cardamom to the almond flour and powdered sugar for more flavor.
Storage
Store toot in an airtight container at room temperature for up to a week. Make sure they are not in open air otherwise they will get dry. To freeze Persian marzipan, place them in a freezer-safe bag and take out as much air as possible. Freeze for up to 6 months. Thaw at room temperature for a few hours before serving.
Frequently Asked Questions
Each type of nut has a different fat content therefore it’s not possible to use the same recipe.
Any other sweetener would change the consistency of the dough, therefore I don’t recommend using anything beside the confectioner’s sugar.
If the dough keeps breaking and not coming together, it’s not hydrated enough, add 1 tablespoon rosewater and knead a bit for it to be more pliable.
More Nowruz Recipes
Persian Recipes
Walnut Filled Persian Pastry – Qottab
Persian Recipes
Persian Raisin Cookies (Shirini Keshmeshi)
Persian Recipes
Nan Panjereh – Persian Rosettes
Persian Recipes
Persian Coconut Cookies (Shirini Nargili)
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Toot (Persian Marzipan)
Ingredients
- 1 1/2 cup almond flour
- 3/4 cup powdered sugar
- 3 tbsp rosewater, more if needed
- Food coloring , optional
- 2 tbsp granulated sugar
- 2 tbsp slivered pistachios
Instructions
- In a bowl mix the almond flour with powdered sugar.
- Add the rosewater, one tablespoon at a time and mix until the dough comes together. You can first mix using a spoon and then your hands. The dough is ready once it doesn't stick to your hands and is pliable.
- If you'd like to use food coloring, divide the dough into 2-3 pieces and dye each piece with your favorite color.
- To shape, grab about a teaspoon of the mixture and shape it into a cone. Roll the cone in granulated sugar and the stick the pistachio sliver into the fat end of the cone so it resembles a stem.
- Arrange all on a small platter.
Video
Notes
- Store the leftovers in an airtight container and keep at room temperature for up to a week.
- If the dough is too dry, add another tablespoon of rosewater.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved how easy this toot was to whip up! Simple ingredients and it was delicious too!
I couldn’t believe how quick and easy these were to make, and they looked amazing too. Loved the almond flavour. Yum!
Toot toot! All aboard the Tasty Train! I made these last night because I wanted something a little different for dessert. They’re so good and so much easier than I would have thought!
What a simple yet delicious dessert! As a fan of almond flour, the taste here was spot on! Thanks for sharing the recipe!
I made this for my mum who loves marzipan and she loved them.