Saffron Toot
Saffron Marzipan “Toot”
Iranian Marzipan Mulberry Confections
Chef Fariba Nafissi
ZoZo Baking
Instagram: @ZoZoBaking
Website: zozobaking.com
Ingredients
Ingredients for almond paste:
- 3 1/2 cups (150g) almond powdered
- 1 cup & 3 tbsp (75g) powdered sugar, sifted
- 1 tsp almond extract
- 2-3 tbsp rosewater
- 1 tsp brewed saffron
Ingredients for assembly:
- 2 tbsp powdered sugar for dusting the work surface
- 1 cup granulated sugar
- 2 tbsp gold sanding sugar
- 1/2 cup pistachio slivered or almond slivered
Directions
Process:
- In the bowl of a food processor, pulse together the powdered almond and powdered sugar, use a plastic spatula to scrape around the bowl and the blade to ensure the ingredients are well mixed. Slowly and gradually add the rosewater and the almond extract while the food processor is running.
- Finally add the brewed saffron and give the mix one more pulse. Dust your work surface with powdered sugar and transfer the paste on to the work surface. Knead the paste until the saffron is well absorbed and the color evenly distributed.
- Place the sanding sugar and granulated sugar in a deep bowl and set aside.
- Now, divide the marzipan into 2 equal parts & wrap one in a plastic wrap. Cut the paste into cubes, the size of a large pea, and roll it into a ball. Hold the ball with your thumb and two fingers while gently pressing on the work surface, tap the ball until you have a flat base gradually forming the ball into the shape of a mulberry, now with circular motion give the paste a cone shape. Stick a slivered pistachio at the flat part of the “Toot" forming the stem, and roll onto the bowl of sugar.
- Use a fork or a spoon roll the toot in the sugar until it’s well coated with sugar, remove from the sugar and place on your serving tray. Repeat until you’re done with your paste.
Storage:
- Keep the “Toot" in an airtight container in the fridge for up to one week.
- You can also keep the dough in a plastic wrap in the fridge for up to two weeks.
