Mulberry marzipan candy is a Persian sweet known as "Toot". It is super tasty, easy, vegan, gluten free and a no-bake treat made with 5 ingredients. Popular at Norooz (Persian New Year) and other holidays. (classic recipe - notes section).
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.
Add extra almond meal if mixture is sticky. Set aside in refrigerator.
Apricot Coconut Candy Variation
In a food processor combine the first four ingredients and process it well. Then add the honey and orange blossom water, little at a time and process until smooth.
Shaping the Candies
Take 1½ teaspoon of the mixture, roll into a ball and form a mulberry (Toot) shape of 1½ inches by tapering one end.
Roll the date marzipan "Toot" in some almond meal and the apricot coconut version in white poppy seeds.
Make a slight indentation at the rounded top of the candies and insert a pistachio sliver as a stem.
Arrange the mulberry marzipan candies on a serving platter and wrap it well. Or store in an airtight container.
Notes
Classic Mulberry Marzipan Candy (Persian Toot)
1 cup almond meal (finely ground almonds)
½ cup confectioner's sugar
½ teaspoon cardamom, ground
1 tablespoon rose water
¼ sugar (for rolling the candies)
1 tablespoon pistachios, slivered
Follow the instructions as in recipe card above.
Rose water, orange blossom water and cardamom are available at middle eastern stores or online. Cardamom and white poppy seeds are available at Indian stores and online.
For rolling the candies you could use ground almond flour, sugar or poppy seeds.