Saffroned Almond Marzipan

Loz-e Badam-e Yazdi

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Preparation info

  • Makes about

    48 pieces

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I’ve adapted this recipe from one by Sara Alavi’s mother, Shayesteh Khanum, who is from Yazd. Sara says that in spring her mom would spread almonds on a clean sheet and cover them with pussy willow flowers, leaving them overnight for the perfume of the flowers to infuse the almonds. She can still remember the aroma that filled the whole house. I’ve used pussy willow water with the saffron here to create that aroma, tho