Toot- Iranian Mulberry Marzipan – طرز تهیه شیرینی توت بادامی

So Iranian new year (Nowruz) is coming soon ( 21th March) and there are lot’s of things should be done. One of them is preparing home made sweets, candy or cookies.

These gorgeous marzipan sweets are one of the most popular sweets that traditionally served for Iranian new year. Toot or tut توت in Farsi language refers to a sweet white fruit of mulberry tree.

In Iran we serve this fruit fresh or dried. I have attached some dried mulberries photos. You can have dried mulberry with a cup of tea that would be veryyyyyy tasty.

So, these marzipan sweets are super easy to make, no need to bake or cook. Just with few ingredients you can make a large plate of these tiny lovely sweets.

Ingredients

2 cups ground almond

2 cups powdered sugar

3 tbsp orange blossom or rose water

1 tsp cardamom powder

2 tbsp slivered almond or pistachion

½ cup regular sugar

Preparation

In a bowl combine ground almonds, powdered sugar and cardamom. Gradually add orange blossom and mix all ingredients well until you have a soft past. You can have plane paste or divide the paste into 3-4 portions and add food colouring as I did.Then set them aside for 30 minutes.

Take a small piece of paste and form a tiny ball or mulberry. Then roll each marzipan paste in the regular sugar. Place a slivered almond or pistachio on top of each marzipan in order to make it like the stem of the mulberry fruit. Arrange them in a platter and help yourself.

You can store them in a container for sometime.

شیرینی بادامی توت

عید باستانی نوروز در راهه و دیگه چیزی تا اومدن بهار نمونده. خیلی کارها باید انجام بشه. یکی از اونها تهیه ی شیرینی‌های خونگی هست که معمولن برای سال نو تهیه میشه. یکی از این شیرینی‌ها که همیشه نزدیک عید در قنادی ها بچشم میخوره همین شیرینی‌های بادامی هستند که از خمیر بادام درست میشن.

تهیه ی این شیرینی هم خیلی سریع و آسان هست و نه تنها نیازی به پخت نداره بلکه فقط با چند ماده ی اولیه فوری درست میشه.

مواد لازم

دو پیمانه پودر بادام

دو پیمانه پودر قند

سه ق غ گلاب یا بهار نارنج

یک ق چ پودر هل

دو ق غ خلال بادام یا پسته

نصف پیمانه شکر سفید

طرز تهیه

داخل یک‌کاسه آرد بادام را با پودر قند و هل مخلوط می کنیم. گلاب یا بهار نارنج را کم کم به مواد داخل کاسه اضافه می‌کنیم و با دست هم میزنیم تا یک خمیر نرم و منسجمی درست کنیم. میتونیم خمیر ساده داشته باشیم و یا مثل من خمیر رو به چند قسمت تقسیم کنیم و از رنگهای مجاز خوراکی به خمیر اضافه کنیم و چند خمیر رنگی درست کنیم.

وقتی خمیر ها آماده شدن برای نیم ساعت میگذاریم بمونه. سپس به اندازه ی یک فندق از خمیر را برداشته و به شکل سیب ی– توت فرنگی یا دراز شکل می دیم و در شکر غلطشون می دیم و سر هر کدوم یک خلال بادام یا پسته فرو می‌کنیم و در ظروف مورد نظر سرو می کنیم.

این شیرینی‌ها ی خوشمزه و قشنگ رو میشه در ظروف در دار برای مدتها در جای خنک نگه داری کرد.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website. View more posts