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Spicy Chipotle Gingerbread Biscotti with White Chocolate Glaze

Spicy gingerbread biscotti are perfect with coffee for an afternoon treat. Chipotle kicks up the heat and adds a nice, complimentary smokiness.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 24 biscotti
Author Marye Audet

Ingredients

  • 2 cups flour
  • 1 cup old-fashioned oats
  • 3/4 cup firmly packed golden brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons McCormick ground cinnamon
  • 1 teaspoon McCormick ginger
  • 1/2 teaspoon McCormick cloves
  • 1/4 teaspoon McCormick ground chipotle , plus more for dusting
  • 1 teaspoon McCormick Vanilla
  • 1 tablespoon strong , dark coffee
  • 2 eggs
  • 1/4 cup of unsulfured molasses
  • 3/4 cup chopped pecans
  • 6 ounces white chocolate

Instructions

  • Preheat the oven to 350°F.
  • Mix the flour, oats, brown sugar, baking powder, baking soda, salt and spices until they are well blended.
  • Set aside.
  • Beat the eggs, coffee,molasses and vanilla in large bowl until well blended.
  • Gradually add the flour mixture, beating just until blended.
  • Stir in pecans.
  • Knead gently until dough holds together
  • Let stand at room temperature for 20 minutes for flavors to blend. You can skip this step if you are in a hurry.
  • Divide dough in half on lightly floured work surface.
  • Shape each half into a log, about 12 inches long and 2 inches wide.
  • Transfer logs to greased baking sheet.
  • Bake 30 minutes or until golden brown and firm to touch.
  • Cool logs on wire rack 10 minutes.
  • Reduce oven temperature to 300°F.
  • Transfer logs to cutting board.
  • Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices.
  • Place slices, cut sides down, in single layer on baking sheets.
  • Bake 12 to 15 minutes or until crisp and golden, turning biscotti over halfway through cook time. Remove biscotti to wire racks.
  • Cool completely.
  • Melt the white chocolate.
  • Spread on one side of the cooled biscotti.
  • Carefully dust with a little chipotle powder. It is easiest if you put some in your hand and take a pinch and let it fall on top of the biscotti. Don't use too much!
  • Store in airtight container up to 1 week.