Name: Ancho Mole Cookies
Yield: Makes about 48
Ingredients: 1 cup (140 g) nuts (such as blanched hazelnuts, blanched almonds, or walnuts); 1¼ cups (185 g; or more) raw sesame seeds, divided; ⅓ cup (54 g) ancho powder (pure ground ancho chiles, not ancho chile powder, which has added salt, cumin, and other spices); ¼ cup agave syrup, preferably dark; 2 cups (256 g) all-purpose flour; ¼ tsp. baking powder; ¼ tsp. ground cinnamon; 12 Tbsp. unsalted butter, room temperature; ½ cup (100 g) sugar; 1¾ tsp. kosher salt; 3 large egg yolks; 1 Tbsp. vanilla extract or vanilla bean paste; ¾ cup (130 g) dried fruit (such as papaya, mango, or pineapple), cut into (¾") pieces; ¾ cup (110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao); 1 large egg white, lightly beaten

triangular sliceandbake cookie with dried fruit segments and nuts rolled in sesame seeds

Photo by Ted Cavanaugh, Chelsea Cavanaugh, Food Styling by Michelle Gatton

Looking for a cookie that leans savory? How about a deconstructed Mexican mole visually inspired by the Mesoamerican pyramids? Hold these cookies up to the light to appreciate the stained-glass effect of the dried fruit. And inside? Chocolate, hazelnuts, the subtle burn of ancho chile.

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