Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg.

In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and molasses until combined.

Add dry ingredients to the wet mixture and stir until dough forms.

Lightly flour a work surface and your hands. Divide dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place logs on prepared baking sheet, leaving space between them.

First bake: Bake for 25–30 minutes, or until slightly firm to the touch. Remove from oven and reduce oven temperature to 300°F. Let logs cool for at least 10 minutes.

Second bake: Using a serrated knife, slice logs on a slight diagonal into ½–¾-inch-thick slices. Arrange slices cut-side down on baking sheet. Bake 25–30 minutes more, until biscotti are dry and crisp. Transfer to a wire rack and let cool completely.

Place white chocolate in a heatproof bowl over a pot of simmering water, stirring frequently until melted and smooth. Remove from heat. Dip one end of each biscotti into the chocolate, allowing excess to drip off. Place on parchment-lined baking sheet. Drizzle with additional chocolate, if desired, and sprinkle with sparkling sugar or sprinkles.

Allow chocolate to set completely before storing in an airtight container.

Tip: Biscotti can be frozen after the first bake for up to 1 month. Cool the logs completely, then wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight at room temperature before slicing and proceeding with the second bake.