Tut, White Mulberry Sweets, are very popular sweets in Iran and they are always made for Norouz. There are a few different ways in which this sweet is spelled: Tut, Tout, Toot. Regards of the spelling, I absolutely love them!! If you go to any Persian store, you will notice that they are super expensive. I can understand why, they are a bit labor intensive. However, they are not hard to make at all. There is no cooking or baking involved here!!! Frankly, it’s cheaper to make them at home than to pay an arm and a leg for them!!!
If you have kids, this is a great recipe to get them involved in the Norouz preparation as they can definitely be your little helpers!!
This recipe makes 30 Tut!
Ingredients
1 cup slivered almonds
1 cup confectioner’s sugar
2 tbsp rosewater
1/2 cup of regular sugar
30 slivered pistachios
Place almonds and confectioner sugar in a food processor.
Pulse a few times until all the almonds are ground.
Slowly add the two tablespoons of rosewater while pulsing.
The three ingredients should come together into a dough. It should not be too dry or too sticky at this point.
Place the half a cup of sugar in a shallow dish.
Take a small amount of the dough, I would say the size of a hazelnut and make it into a cone shape. Then gently roll in the sugar.
Place one slivered pistachio on end of each Tut.
Arrange them all nicely in a plate. That’s all you have to do. Super easy!!!
While these are good when freshly made, they are really really really good the next day. In my opinion they taste a lot better once they have had a chance to sit for a few hours.
{ 17 comments… read them below or add one }
I had no idea it was this easy! I think I’ll surprise some of my friends next week.
By any chance, do you know how to make gaz?
Thank you so much for the step-by-step, visual process! I am looking forward to making these this weekend
Happy Norooz!
Lynnea, I have never made Gaz before. But one of these days I will!!
Azarakhsh, you are very welcome!!
Oooh…something to add to my Nowruz lunch this weekend! I’ve invited a bunch of friends around for it – I’m working on converting all my friends to Persian cuisine!
Wow, i love these, thanks for posting the recipe Sanam!
Have a nice day
Tlaz
Oooh! These have always been my favorite. I just made some last weekend. I used a little gel food coloring to make some red and some green also. I think Azita ate about 20 of them as I was making them. I guess she has a sweet tooth like her mother.
Woooo! Thanks for posting this recipe. I just made a batch for tomorrow’s festivities, and they turned out perfectly! Thanks so much!
hehe reading the title of the post, I suddenly wondered how on earth did you manage to coat something as delicate as a Tut into a marzipan – now I see that it is only marzipan shaped as a Tut.
So exciting! I love tut and am so excited to try this!! Can’t tell you how much I appreciate your site.
By chance, do you know how long these will keep for?
I made them this afternoon, the result is perfect. The thing I also add is almond extract. It goes good with them.
In Türkiye we have the similar taste, called “badem ezmesi”. Thank you for sharing us.
Awesome recipe,
I just read an article on growing mulberries so now I know what to do with them.
http://www.wascene.com/home-garden/how-to-grow-mulberries/
Thanks,
Sara
Ive never eaten them
and they look delicious. Im sure I will make for this year Nowruz (my husband will be so surprised)
These look so dainty! I have always wondered how they were made. Thanks for the tutorial!
How long will these stay good for/how far in advance can I make them? Thanks for all the info you post, I love the site!
Mahtab, you can store them in an air tight container and will keep for a couple of weeks.
try adding a tablespoon of Rum to the mixture, it’ll be a whole other level.
Love your step by step photos this is just great thank you so much !!!