Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (9)
Toot (Persian Marzipan)
NUTRITION · PER SERVING15M COOK
CAL 2%·PRO 2%
CARBS 4G39% OF CAL
0G FIBER3G ADDED0G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 2G55% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
No-bake Persian marzipans made from ground almonds, powdered sugar, and rosewater, shaped like mulberries and topped with pistachios. Delicate and sweet, a traditional treat for Nowruz celebrations.
dessertmiddle easterndairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 40- 1 1/2 cup almond flour
- 3/4 cup powdered sugar
- 3 tbsp rosewater (more if needed)
- Food coloring (optional)
- 2 tbsp granulated sugar
- 2 tbsp slivered pistachios
At a glance
PER SERVING · TIME 15M
CAL 2%·PRO 2%
CARBS 4G39% OF CAL
0G FIBER3G ADDED0G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 2G55% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 0mg
- Total sugar
- 3g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 32mg
- Calcium
- 10mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 0.1MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.