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!
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.