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.
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.