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Preheat the oven to 350°F with a rack in the center position. Line a baking sheet with parchment or a nonstick baking mat.
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To make the dough: In a medium bowl, whisk together the flours, spice, baking powder, salt, and baking soda. Set aside.
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In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, beat the butter, sugar, and molasses until smooth, about 2 to 3 minutes at medium speed.
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Add about 2 tablespoons of the dry mixture to the sugar mixture and continue beating. Add the eggs, one at a time, followed by the vanilla and continue mixing until combined. Stop and scrape the sides of the bowl as needed.
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Add the remaining dry ingredients, followed by the mini diced ginger, and continue mixing on low speed until no dry spots of flour remain.
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To shape the biscotti: Transfer the dough to the prepared baking sheet and use greased hands to shape it into a rectangular log, about 14" long and 4 1/2" to 5" wide. Use your greased hands, a flexible spatula, or a bowl scraper to smooth the top and sides of the log.
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Bake for 25 to 30 minutes, or until the log feels firm and the edges begin to brown. Remove from the oven and allow it to cool directly on the pan for 30 minutes.
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Reduce the oven temperature to 325°F.
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Transfer the baked log to a cutting board and use a serrated knife to gently cut it into 3/4" slices. As you're slicing, be sure to hold the knife straight up and down, perpendicular to the board; if you cut unevenly, the biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
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Place the sliced biscotti back onto the prepared baking sheet, standing them upright with the cut sides exposed. Arrange them evenly across the entire pan to allow for optimal air circulation, ensuring they bake evenly and become crisp during the second bake.
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Return the biscotti to the oven and bake for 28 to 32 minutes, until the sides feel dry and the tops feel firm.
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Remove the biscotti from the oven and allow them to cool completely on the baking sheet, about 1 hour.
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To add the topping: Place the white chocolate in a microwave-safe bowl and microwave in 30-second increments at 50% power, stirring after each interval, until fully melted and smooth (this should take 2 to 3 minutes total). Alternatively, place the white chocolate in a heatproof bowl set over a saucepan of barely simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until melted and smooth.
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Drizzle the tops of the biscotti with melted white chocolate and allow it to fully set (harden) before serving or storing.
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Storage information: Store Gingerbread Biscotti in an airtight container at room temperature for up to 2 months; freeze for longer storage.
