Spiced Pistachio Mooncakes

**A delicious seasonal Spiced Pistachio Mooncake recipe from Anna Calabrese . Photography by Dave Bryce.**

Mooncakes are typically prepared and served as part of the Chinese Mid_autumn Festive, which is held on the 15th day of the 8th month of he lunar calendar. Mooncakes are a delicacy and are most often sweet, dense, and meant to be shared.

This wonderful blend of nutty and aromatic flavors with the sweetness of honey come from TABLE Magazine and food stylist and accomplished cook Anna Calabrese.

Spiced Pistachio Mooncakes

Ingredients

For the dough:

2 1/2 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 1/2 cups roasted pistachios

1/4 cup honey

2 tbsp coconut oil

1 tbsp cornstarch

1/4 tsp salt

1/4 tsp cardamon

1/4 tsp cinnamon

1/4 tsp nutmeg

For the egg wash

1 large egg

2 tbsp water

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 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 out 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 Calabrese / Photography by Dave Bryce