Toot (Iranian Marzipan) Recipe - Los Angeles Times

Name: Toot (Iranian Marzipan) Recipe - Los Angeles Times
Ingredients: 150 grams (1 1/4 cups) blanched slivered almonds, plus more for garnish (see Note below); 75 grams (1/2 cup plus 2 tablespoons) powdered sugar, sifted, plus extra for dusting if needed; 1/2 teaspoon pure almond extract (optional); 1 to 2 tablespoons rosewater (see Note below); 100 grams (1/2 cup) granulated sugar; 1/8 teaspoon saffron threads and/or gel food coloring, for color (optional; see Note below)

www.latimes.com

Fragrant rose water perfumes these traditional Iranian sweets made of ground almonds and sugar shaped to look like mulberries.

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Ingredients

150 grams (1 1/4 cups) blanched slivered almonds, plus more for garnish (see Note below)
75 grams (1/2 cup plus 2 tablespoons) powdered sugar, sifted, plus extra for dusting if needed
1/2 teaspoon pure almond extract (optional)
1 to 2 tablespoons rosewater (see Note below)
100 grams (1/2 cup) granulated sugar
1/8 teaspoon saffron threads and/or gel food coloring, for color (optional; see Note below)