Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine all-purpose flour, cinnamon, ground ginger, baking soda, salt, allspice, cloves, and optional black pepper in a small bowl and whisk.

Cream together the softened unsalted butter and brown sugar in a larger bowl with an electric mixer for about 2 minutes.

Add eggs one at a time to the butter mixture, mixing well after each. Then blend in molasses and vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring gently until a sticky dough forms.

Flour your hands and shape the dough into two logs, approximately 12 inches long and 2 inches wide.

Place the logs onto the prepared baking sheet and bake for 30 minutes, rotating halfway through.

Cool the logs for about 5 minutes, then slice into ¾-inch thick pieces and lay cut-side down on the baking sheet.

Return the slices to the oven for an additional 10 minutes to crisp up.

Cool completely on a wire rack.

Melt white chocolate and coconut oil in a microwave-safe bowl in intervals, stirring until smooth.

Dip each biscotti piece halfway into the melted white chocolate and let excess drip off.

Allow the chocolate to set at room temperature before storing in an airtight container.