Tut (Persian Marzipan)
Photographer: Penny de los Santos. Food Stylist: Judy Haubert. Prop Stylist: Mariana Velasquez.
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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
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