Tut Persian Marzipan Recipes
TUT (PERSIAN MARZIPAN)
These fragrant, rose-scented, Persian-style marzipan sweets are part of the Sofreh Haft Seen - the traditional Nowruz (Iranian New Year) display. "Tut" is the Farsi word for mulberries and these sweets are traditionally shaped like mulberries, but in our house we sometimes go rogue and shape them like bunnies! They are simple to prepare and a fun job for the kids. Enjoy tut with a cup of tea.
Provided by Naz Deravian
Categories Asian Recipes
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.
- Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.
- Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."
Nutrition Facts : Calories 125.4 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 0.2 mg, Sugar 11.7 g
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- In a food processor add 1 cup almond meal, dates, cardamom and process it. Add rose water, little at a time and further process to a soft dough like consistency.
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- Place the 150 grams (1 ¼ cups) slivered almonds in the bowl of a food processor and finely grind to a powder the size and texture of granulated sugar. Add the powdered sugar and pulse a few times, scraping the bottom of the bowl with a spatula in between, until well combined and no pieces of powdered sugar are visible. Transfer the mixture to a medium bowl and drizzle in the almond extract, if using.
- Stir in the rosewater, 1 teaspoon at a time, and gently knead with your hands until a soft dough forms. Be judicious with this so your dough doesn’t get too wet. (If you plan to use saffron water for color [see Note below], use a little less rose water here.) The marzipan is ready when it no longer sticks to your hands or to the sides of the bowl. If using saffron water or gel coloring to color the marzipan, refer to the Note below. If keeping the toot plain, go ahead and divide the marzipan into two balls, and cover one ball with plastic wrap so it doesn’t dry out.
- Place the other ball on your work surface, gently knead a couple of times and evenly roll into a ¾-inch-thick, 12- to 14-inch-long rope. If the dough sticks a little you can very lightly dust your hands or your work surface with a little powdered sugar. Using a knife, slice the marzipan rope into ½-inch-long pieces; you should have about 25.
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