Video and written recipe by Kourosh Khajavi (@FOORISARTOFBAKING on social media)
Today we’re diving into the world of Persian Toot, a traditional Iranian dessert that’s as beautiful as it is delicious!
Toot has been a beloved treat for generations and often served during special occasions and family gatherings. The flavor of the day? Saffron!
We’re using the Warm Feelings Saffron Latte Powder from THE FULLEST to give these little delights a rich, aromatic flavor that perfectly balances the sweetness. Topped with a stunning mixture of crushed pistachios, delicate gold flakes, and rose petals, these Persian Toot are a feast for the eyes and the taste buds.
Ingredients:
Makes ~20 pieces
2 cups blanched almond flour (super fine, not almond meal
1 cup powdered sugar or powder sugar substitute such as date sugar or swerve
1-2 tbsp rosewater (start with 1 tbsp and adjust to taste
Mix some grinded saffron into the rosewater
We like to add a little bit of turmeric into the dough as well.
Prepare the dough
In a large bowl, combine almond flour and powdered sugar
Mix well
Add rosewater (and saffron water) 1 tsp at a time. Knead until the mixture forms a smooth, pliable dough (like
Prepare the dough:
In a large bowl, combine almond flour and powdered sugar
Mix well. Add rosewater (and saffron water) 1 tsp at a time. Knead until the mixture forms a smooth, pliable dough (like play dough). If it’s too dry, add a tiny bit more rosewater.
Shape into small pieces of dough (about 1 tsp each) and roll into little balls
Dry and set
Place the toot on a tray lined with parchment paper. Let them dry at room temperature for 1-2 hours to firm up.
