Spiced Pistachio Mooncakes

Spiced Pistachio Mooncakes are full of fall and winter flavors with a slightly spiced, nutty filling and tender dough. This traditional Chinese treat gets an upgrade with the use of pistachio. It makes our mooncakes a bit sweeter, infusing them with a buttery, rich, earthy flavor. Plus, the additions of cardamom, cinnamon, and nutmeg bring baking spices even further into this indulgent treat.

What are Mooncakes?

Mooncakes are typically prepared and served as part of the Chinese Mid-Autumn Festival, which is held on the 15th day of the 8th month of the lunar calendar. They are considered a delicacy and are most often sweet, dense, and meant to be shared. Usually you’ll find them with a red bean paste or lotus seed filling though they can be made savory as well with ingredients like ham. You should eat your mooncakes when the moon is at its fullest and brightest. Just be sure to share them with your family and neighbors, because, after all, the whole point of mooncakes is to bring the community together during times of high energy.

Spiced Pistachio Mooncakes

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• Author: Anna Franklin

Print Recipe

Description

A staple of Chinese mid-autumn celebrations, think soft pillowy dough and a nutty spiced pistachio filling.

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Ingredients

Scale 1x2x3x

For the dough:

• 2 ½ cups all-purpose flour
• 1/2 cup canola or other neutral-flavored oil
• 1/2 cup honey
• 1 tsp alkaline water

For the filling:

• 1 ½ cups roasted pistachios
• 1/4 cup honey
• 2 tbsp coconut oil
• 1/4 tsp salt
• 1/4 tsp cardamom
• 1 tbsp cornstarch
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

For the egg wash:

• 1 large egg
• 2 tbsp water

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Instructions

1. Make the dough: In a large mixing bowl, combine the flour, canola oil, honey, and alkaline water. Form the dough into a thick disc, wrap it in plastic, and allow it to rest at room temperature for 45 minutes.
2. Make the filling: In the bowl of a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch, salt, and spices, and continue to pulse a few more times. The filling should be a little crumbly but stick together when pressed.
3. Divide the disc of dough into 24 equal pieces. Roll each piece into a smooth ball. Working with one piece at a time, flatten a dough ball with your palm and roll it into a 3-inch round.
4. Center a ball of filling on the round. Bring the edges of the dough up around the filling to form a smooth ball.
5. Place a ball in the mold and press the plunger down to apply pressure, but take care not to press too hard. Gently release from the mold and return to the baking sheet. Repeat with remaining dough and filling to form all 24 mooncakes.
6. Bake mooncakes until the edges are lightly golden brown, 9-11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and tap water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until deep golden brown, 10 minutes.

Story, Recipe, and Styling by Anna Franklin
Photography by Dave Bryce

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