Shared by Rottem Lieberson
Shared by Rottem Lieberson
Toot (Persian Marzipan)
Yield: 20 piecesTime: 20 min
Toot (Persian Marzipan)
Yield: 20 piecesTime: 20 minFamily Journey
Tehran, IranSha’ar Haliyah (near Haifa), IsraelJerusalem
Tel Aviv
“You know, Persians, they’re not crazy about sweets,” cookbook author Rottem Lieberson says. Most often, fresh fruit and nuts are served at the conclusion of the meal but marzipan is an exception. Her grandmother would form marzipan into the shape of strawberries.
Read more about Rottem's family in "A Persian Grandmother and Her Secret Rosh Hashanah Recipes" and try her recipes for red cabbage, date, and beet salad, fried eggplant with mint vinaigrette, and ashe anar (pomegranate soup with meatballs).
Ingredients
- 1 cup blanched almonds
- 1 cup confectioners sugar
- 1 tablespoon rose water
- ½ cup granulated sugar
- 10 roasted unsalted pistachios, cut in half lengthwise
Preparation
Step 1
Place the almonds and powdered sugar into a food processor and process for about 2 minutes until it forms into a sandy mixture. Add the rose water and process until a soft and smooth dough is formed, about 5 more minutes.
Step 2
Transfer the dough into a bowl and form small balls out of the dough (about 1 teaspoon each). Shape each ball into the shape of a triangle or strawberry using your index finger and thumb to create dimples on the sides and top of each ball.
Step 3
Place the granulated sugar onto a plate. Dip each piece of marzipan into the sugar to coat on all sides. Poke a pistachio halve into the top edge of each piece of marzipan, as if it were the leaf on a fresh strawberry. Transfer the marzipan pieces onto a plate and serve.
Make Ahead: You can prepare the marzipan up to a week in advance. Store the marzipan in an airtight container in the refrigerator.
