Ancho mole cookies: rich flavours in every bite

Ingredients for Ancho mole cookies

• 140 g nuts (such as blanched hazelnuts, blanched almonds, or walnuts)

• 185 g raw sesame seeds, divided

• 54 g ancho powder (pure ground ancho chiles, not ancho chile powder, which has added salt, cumin, and other spices)

• 60 ml agave syrup, preferably dark

• 256 g plain flour

• 1 g baking powder

• 1 g ground cinnamon

• 170 g unsalted butter, softened

• 100 g caster sugar

• 10 g kosher salt

• 3 large egg yolks

• 15 ml vanilla extract or vanilla bean paste

• 130 g dried fruit (such as papaya, mango, or pineapple), cut into 2 cm pieces

• 110 g bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

• 1 large egg white, lightly beaten

How to make Ancho mole cookies

1. Place racks in the upper and lower thirds of the oven and preheat to 180°C.

2. Toast the nuts and 60 g of sesame seeds on a rimmed baking tray on the upper rack, tossing halfway through, until golden brown, about 8–10 minutes. Let them cool.

3. In a small bowl, stir together the ancho powder and agave syrup.

4. In a medium bowl, whisk together the flour, baking powder, and cinnamon until well combined.

5. In a large bowl, using an electric mixer on medium-high speed, beat the butter, sugar, and salt until light and creamy, scraping down the sides and bottom of the bowl as needed, for about 3 minutes.

6. Add the egg yolks and vanilla, and beat until incorporated, about 1 minute.

7. Scrape in the ancho mixture and beat until smooth and creamy, about 1 minute.

8. Reduce the mixer speed to low, add the dry ingredients, and beat until just combined.

9. Fold in the dried fruit, chocolate, and the toasted nuts and sesame seeds with a wooden spoon until evenly distributed.

10. Divide the dough in half. Working with one piece at a time, roll each half into a log approximately 25 cm long.

11. Wrap each log tightly in cling film and roll it across the work surface to make it as smooth and cylindrical as possible.

12. Place the logs on a rimmed baking tray and freeze until the surface is firm, about 20 minutes.

13. Slap a log down onto the counter to create a flat side; roll it over and slap again to flatten a second side, aiming for a triangular shape.

14. Repeat to create a third side of the triangle. Tap the log against the counter to smooth if needed, then tap the ends to flatten. Repeat with the second log.

15. Return the logs to the baking tray and freeze until firm, about 15 minutes.

16. Working with one log at a time, unwrap it and brush the sides with egg white.

17. On the baking tray, sprinkle the sides with the remaining 120 g of sesame seeds and gently press to coat, ensuring the surface is covered; use more sesame seeds if needed.

18. Freeze the logs on the baking tray, uncovered, until the surface is very firm but not frozen solid, about 1 hour.

19. Preheat the oven to 180°C.

20. Slice a log crosswise into 0.5 cm-thick triangles and divide the cookies between two parchment-lined baking trays, spacing them 2.5 cm apart. (If the dough is soft or starts to lose its shape, freeze for an additional 10 minutes before continuing.)

21. Bake the cookies, rotating the baking trays top to bottom and back to front halfway through, until the edges are just set, about 10 minutes.

22. Allow the cookies to cool on the baking trays. Transfer them to a platter or an airtight container, then line the baking trays with fresh parchment paper. Repeat the process with the remaining dough.

23. Do Ahead: The dough can be rolled into logs up to 3 days in advance; refrigerate until ready to use. Transfer to the freezer 30 minutes before slicing. Cookies can be baked 1 day in advance; store in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.