Neekta's No-Bake Toot: A Gluten-Free and Dairy-free Persian Delight for Nowruz!

Neekta's No-Bake Toot A Gluten-Free, Dairy-Free Persian Delight for Nowruz!

Hey everyone! It's Neekta from Baking with Neekta, and I am thrilled to share one of my all-time favorite Nowruz treats with you: No-bake Toot, a delightful Persian mulberry marzipan candy! Not only is it scrumptiously delicious, but it's also perfect for those with food sensitivities like me – it's gluten-free and dairy-free!

Here's what you'll need:

• 1 cup almond flour (ground almonds)

• ¾ cup powdered sugar

• ¼ tsp cardamom

• ½ Tbsp rosewater

• Water for consistency

• Granulated golden cane sugar for dipping

• Slivered pistachios or almonds

Now let's get baking:

1. In a food processor, blend the almond flour and powdered sugar until they are fine and soft.

2. Add in the cardamom and the rosewater. Blend until everything is fine and crumbly.

3. Slowly add water until you achieve a soft, cookie-dough consistency. If it's too sticky, don't worry! Just add a bit more almond flour until it feels just right.

4. Roll the marzipan into small balls and shape them into little mulberries, making sure to create a point at the tips (or bottoms) of each candy.

5. Dip each candy into the granulated sugar until they're nicely coated. Then, poke a single slivered nut into each candy to make the stem.

And there you have it – your very own No-bake Toot! It's an easy and delightful Persian dessert that's perfect for celebrating Nowruz (Persian New Year), or any occasion, really!

Be sure to check out the video tutorial on my YouTube channel, Baking with Neekta, for a step-by-step guide. And don't forget to subscribe for more tasty treats that cater to all kinds of dietary needs.

I hope you enjoy making and sharing these little bites of joy as much as I do. Until next time, happy baking and Happy Nowruz!

Love, Neekta