Preheat the oven to 350°F.
Mix the flour, oats, brown sugar, baking powder, baking soda, salt and spices until they are well blended.
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.
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.