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

Photo by Ted + 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…

Recipe notes