Persians (modern-day Iranians) celebrated New Year on March 20 – it’s called Nowruz. Like people of the Persian culture, many of us observe Springtime celebrations that have come to us from the ancient past.
For my celebration of Springtime and Easter, I’m making Persian sweets called Tut. Although I’ve posted a similar marzipan recipe in the past, this one is different. Tut are easy to make and kids will love shaping these delicious sweets. Happy Belated Nowruz, Happy Passover, Happy Easter and Happy Springtime!
Prep time: 50 to 60 minutes
Makes: 40 to 50 sweets
1/4 to 1/3 cup granulated sugar
1-3/4 cups raw, ground almonds (skinless)
3/4 cups confectioners’ sugar (powdered sugar)
1/4 teaspoon cardamom
2 to 3 teaspoons rosewater (you can add more, if you like a stronger flavor)
3 tablespoons slivered unsalted pistachios
3 tablespoons slivered almonds
food coloring for red and green (follow instructions on food coloring package for making green)
1. Place the granulated sugar in an 10-inch shallow, wide bowl; set aside.
2. In a 1 to 2-quart bowl, combine the almonds, concessioners’ sugar (not the granulated sugar) and cardamom.
3. Using a fork, stir the ingredients until well-blended.
4. Gradually (a little at a time), add the rosewater and stir with a fork.
5. With your hands, knead the mixture until it amalgamates well. If it is dry and crumbly, add a little more rosewater or drinking water.
6. Divide the almond-sugar mixture into three parts – place each part in a separate bowl.
7. Add 1 drop of red food coloring to one dough section in bowl. If it is too light, add 1 more drop; mix well. Set aside.
8. Following food coloring package instructions, add the required yellow & blue food coloring to the second dough section to create green tut or sweets. Mix well & set aside.
Shaping the Sweets:
1. Working with the white tut, take a 1/2-inch piece of dough, roll it and shape it into a slight oval.
2. Roll the oval tut or sweet in the granulated sugar, shaking off excess.
3. At top of tut or sweet, insert a slivered pistachio or almond. Set aside on a serving plate.
4. Continue shaping remaining mixture and then the red and oval mixtures into ovals, rolling in sugar and alternately inserting a pistachio or almond sliver.
5. Cover with plastic wrap and refrigerate until serving time.
6. Springtime Sweets can be made a day or two ahead of time, covered and refrigerated.
Text & Photograph ©2018 Nancy DeLucia Real