– Dawn, Auburn, Ohio


In addition to being an organic farmer, you can see that Dawn is really creative with showing the versatility in our seasonings. These biscotti are NOT a sweet cookie. It is what we call an adult cookie. It pairs beautifully with a red or dessert wine.

The cocoa and chili compliment the white chocolate and coffee for a really different flavor. If you like the ingredients you’ll love this recipe. If you have more of a sweet tooth than I’d try a brownie recipe and add a teaspoon of Brown Dog Riba-Riba Rub™ to that for a twist.


Holy Mole’ Biscotti


  • 1-1/2 cups flour
  • 1/2 cups cocoa powder (unsweetened)
  • 2 tsp. instant coffee granules
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 tsp. Brown Dog Riba-Riba Rub
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup cornmeal
  • 1/2 white chocolate chips
  • 1/2 cup raw pumpkin seeds (pepitas), divided


  1. Preheat oven to 350° and line a cookie sheet with parchment paper.
  2. Whisk together in a bowl: flour, cocoa, coffee granules, baking soda, baking powder, Brown Dog Riba-Riba Rub, and salt. Set aside.
  3. In another bowl, beat sugar and butter together until light a fluffy.
  4. Add eggs one at a time beating well between additions.
  5. Mix in cornmeal.
  6. Add half the flour mixture and beat until well blended.
  7. Add the remaining flour and beat until just incorporated.
  8. Stir in white chocolate chips and 1/3 cup pepitas.
  9. Transfer dough to the lined cookie sheet.
  10. Shape the dough into a rough rectangle about 13" x 3". the dough will be very sticky, so lightly flour your hands and then pat into a defined shape, about 3/4" thick.
  11. Finely chop the remaining pepitas and sprinkle on top of the dough.
  12. Bake the biscotti for 25 minutes; remove from the oven and let cool for about 20 minutes.
  13. Reduce temperature to 325°.
  14. Transfer the biscotti to cutting board and slice 3/4" apart. Transfer back to the cookie sheet with parchment and bake another 25 minutes, turn the oven off and leave the biscotti in for an additional 15 to 20 minutes.
  15. Remove from oven and let cool completely. Store in airtight container for up to a week.