Preheat oven to 350° F and line a large baking sheet with parchment paper.
Add all the dry ingredients to a large bowl and mix well. Using a mixer or food processor, combine the eggs, molasses, vanilla, fresh ginger and water until mixed well. Slowly add the flour mix into the wet ingredients, until it forms a ball.
Transfer the dough to a floured surface. Gently pat the dough into a 10″ x 2″ log. Bake for about 25 minutes or until the surface springs back when gently touched. Let cool for 15 to 20 minutes. Do not throw away the parchment paper.
If you turned off the oven, preheat back to 350° F. Place the cooled logs on a cutting board and using a serrated knife, such as a bread knife, cut the log into 3/4″ slices. Place the slices, cut side down, back on the parchment lined baking sheet (it’s okay to reuse the parchment paper from the first baking instead of getting new).
Bake the biscotti slices for 10 to 20 minutes, flipping over the pieces at the halfway mark (baking time depends on how dry you like the biscotti. The longer the time, the dryer! I did mine for 14 minutes and it was perfect).
Remove biscotti from the oven and allow to cool completely before serving or dipping into chocolate.
For chocolate version: melt 1 cup of white chocolate pieces in the microwave using 30 second bursts and then stirring. Once chocolate is completely melted, dip the pieces or drizzle and lay back on the parchment paper to harden. Enjoy!