Celestial Mooncakes: A Delicate Twist on Traditional Chinese Mooncakes

Allergens

Milk, Eggs

Ingredients

• 1 cup gluten
• free almond flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, softened
• 6 ounces cream cheese, softened
• 1 large egg
• 1/2 cup all
• purpose gluten
• free flour
• 1/4 cup green tea powder (matcha)
• 1/4 cup whole milk
• 2 tablespoons granulated sugar

Instructions

1. In a medium bowl, whisk together almond flour, powdered sugar, and salt.
2. Add softened butter to the dry ingredients and mix until the mixture forms coarse crumbs.
3. In another bowl, beat cream cheese and egg until smooth. Gradually add this mixture into the crumbly dough, mixing until well combined.
4. Add gluten free flour, matcha, and milk to the dough. Mix until a soft dough is formed.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Divide the chilled dough into 8 equal portions. Shape each portion into a round ball, then flatten slightly to form a crescent shape.
8. Place the shaped mooncakes on the prepared baking sheet, leaving about 2 inches (5 cm) between each to allow for expansion during baking.
9. Bake in preheated oven for 16 18 minutes or until lightly golden brown. Cool on a wire rack.

Chef’s Insight

To create a smooth and silky egg custard filling, be sure to mix all ingredients together until fully incorporated. This will ensure the perfect balance of flavors in each bite.

Notes

These Celestial Mooncakes are perfect for a dinner party, family gathering, or special occasion.