PERSIAN MARZIPAN SWEETS (TOOT)
CHERRY PANCAKES WITH ALMOND BUTTER & CHERRY JAM
PERSIAN MARZIPAN SWEETS (TOOT)
These little sweets are simple to make. And as they don’t require any time in the oven, they are a great hands-on treat to shape with children.
MAKES 20
150g ground almonds
75g icing sugar
3 pieces of mastic gum (from health food stores and online suppliers)
1tsp cardamom seeds
2tbsp rose water
75g granulated sugar
2tbsp slivered almonds and pistachios
1 Place the ground almonds and icing sugar in a food processor. Grind the mastic with the cardamom seeds in a pestle and mortar until a fine powder forms. Add to the food processor and blitz for a minute to combine. With the motor running slowly, pour in the rose water in a trickle until the mixture comes together when you pinch it between your fingers.
2 Take a date-sized piece of the dough and shape it into a cylinder with one end slightly pointed and the other end wider. Repeat with the rest of the dough. Lay the granulated sugar on a plate and roll the shaped sweets in the sugar to coat. Pierce the wider ends of the sweets with a slivered almond or pistachio.
3 Place on a platter, cover with a clean tea towel and put into the fridge to chill for at least 3 hours, or overnight. Keep covered in the fridge until ready to serve, and consume within 5 days.
CHERRY PANCAKES WITH ALMOND BUTTER & CHERRY JAM
These fluffy pancakes are perfect for a lazy weekend brunch, and the toppings can be adjusted depending on how much time you have.
SERVES 4
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