Toot - Mulberry (Persian-Style Marzipan Confection)

توت Toot (mulberry) is the sweet fruit of the mulberry tree. The black mulberry fruit is called shahtoot (king mulberry) in Persian. Toot Badami is a Persian-style marzipan mulberries made of a mixture of ground almond and sugar molded into the white mulberry fruit. Toot is traditionally made for Nowruz (Persian New Year) and wedding ceremonies to bring in the sweetness. This is a simple and quick sweet that doesn't require baking and is made with only a few ingredients. It's also something fun to make with your kids for special occasions.

If you grew up in Iran you most likely have a memory of either climbing up into the mulberry tree, shaking the branches and/or excitedly collecting the ripe fruits. In spring time, when I pass by the mulberry trees filled with white, red or black fruits on the trees on my way to the park where I live, a small town on Long Island, I can't help but think of the joy and the memories of picking mulberries as a child.

Fresh, ripe mulberry fruits are sweet and juicy. White mulberries are usually sun-dried and served along with tea as a milder, healthy alternative and delightful sweetener. They are the preferred sweets for those who need to control their sugar intake. White mulberry leaves are the main source of food for silkworms. Planting mulberry trees and producing luxurious silk had been encouraged many centuries ago since Persia was one of the countries along the trade route from China to Europe called Jadeh-Abrisham (The Silk Road). Some of the towns on the route include, Kermanshah, Hamadan, Ray, Yazd and Nayshabour.

Sassanid silk twill textile of a Simorgh in a beaded surround, 6–7th century, Wikipedia

Jadeh Abrisham, The Silk Road, Wikipedia

This recipe was adapted from The Legendary Cuisine of Persia by Margaret Shaida.

For a more festive and beautiful look, add a few drops of organic all-natural  food coloring.

Toot-Marzipan Mulberries

Ingredients:

1 cup ground almonds
1/2 cup confectioners sugar
2 tablespoons rosewater, more if needed
1 teaspoon ground cardamom
1/2 cup white granulated sugar

2 tablespoons slivered pistachios or almonds

Method:

1. In a bowl combine ground almonds, confectioners sugar and cardamom powder, mix to combine.
2. Gradually add the rosewater, one tablespoon and a time, blend in until well incorporated. Mix the ingredients into a soft paste. 
3. Take a small piece of the mixture, form into a ball and shape into a toot (mulberry).
4. Place each toot on a plate and sprinkle with granulated sugar, covering all sides.
5. Place a slivered pistachio or almond on top of each toot.

Arrange on a candy platter and serve.

Enjoy!