• Preheat oven to 350℉.
• In a medium mixing bowl, whisk together the dry ingredients (flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg and black pepper. Set aside.
• In a separate medium bowl, whisk together the melted butter, brown sugar, sourdough starter, molasses, eggs, and vanilla until slightly light and fluffy.
• Add the flour mixture to the bowl with the wet ingredients and use a rubber spatula or wooden spoon to mix until just fully combined.
• Turn the dough onto a liberally floured work surface. Cut the dough into two equal pieces.
• With floured hands, shape each half of the dough into rectangles measuring approximately 12 inches long, 3 inches wide, and 1 inch thick. If the dough is too sticky, sprinkle some flour over the surface of the dough.
• Transfer both rectangles of dough to a large baking sheet lined with parchment paper, spacing them at least 2 inches apart.
• Bake for 25 minutes. Remove the baking sheet from the oven and allow to cool at room temperature for 30 minutes.
• Transfer the baked rectangles to a large cutting board and use a large kitchen knife or serrated knife to cut the biscotti into 1 inch wide pieces.
• Return the biscotti to the baking sheet cut side up. They can be spaced very close to each other for the final bake.
• Bake for an additional 30 minutes, carefully flipping the biscotti halfway through.
• Allow to cool completely before drizzling with white chocolate.

To Drizzle with White Chocolate

• Melt the white chocolate in the microwave in a small microwave safe bowl. I recommend microwaving 15 seconds at a time, stirring after each interval to prevent the chocolate from burning.
• Use a small spoon to drizzle the white chocolate over the biscotti. You can do this directly on the baking sheet or on a wire rack. I also like to dip the bottom of a few of the biscotti for a little bit of variety. Allow the chocolate to set before serving or storing.