Gingerbread Biscotti

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat together oil, eggs, sugar and molasses until combined.
In a separate bowl, whisk together the flours, baking powder, ginger, cloves, cinnamon and nutmeg. Gradually add the flour mixture to the wet mixture until a stiff dough forms.
Divide the dough in half. On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 18 inches). Place the logs on the baking sheet. Use your hand to pat down the dough until it is 1/2 an inch thick.
Bake for 25 minutes. Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). Use a serrated knife to cut biscotti logs into 1/2 inch thick slices.
Flip the biscotti slices on their side with one cut end up and one cut end down. Return to the oven and bake for 5 - 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. Allow to cool completely before dipping in melted chocolate.
Prepare a work surface or room temperature cookie sheet with a sheet of parchment.
In a small microwaveable bowl, melt the white chocolate chips for 30 seconds. Stir well, and heat for additional 1o second increments, stirring in between until chocolate is melted and completely smooth. Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Decorate with colored sprinkles.