Heat oven to 325ºF (163ºC) with rack set in upper-middle and lower-middle positions. Line two baking sheets with parchment paper (I just use two quarter sheet pans).
With a stand mixer on medium speed, ¾ cup (150g) sugar and ½ cup (113g) butter until combined, 1 minutes. Increase speed to high and beat until light and fluffy, scraping down sides of bowl as needed, about 3 minutes.
Add 2 eggs, 2 tablespoons (40g) molasses, and 2 teaspoons vanilla extract and beat on medium until smooth and pale in color, abut 2 minutes.
Whisk together 2 cups + 2 tablespoons (255g) flour, ½ cup (52g) almond flour, 2 teaspoons ginger, 1½ teaspoons baking powder, 1½ teaspoons cinnamon, ¾ teaspoon allspice, ½ teaspoon salt, ¼ teaspoon cloves, and ¼ teaspoon pepper. Add to butter mixture and mix on slow until dough comes together. Add candied ginger and mix just to combine.
Line a baking sheet with parchment paper. Divide dough into 2 pieces; transfer each half to a prepared baking sheet. Using lightly moistened hands, shape each dough half into a 2 ½-inch x 7 inch flat log.
Sprinkle dough with turbinado sugar to coat; transfer sheets to oven and bake until lightly browned, the edges are firmly set and the top gives just a light, springly resistance, about 45 minutes, roasting pans top to bottom and front to back halfway through.
Transfer sheets to a cooling rack and let cool just until cool enough to handle.
Transfer a log to a cutting board and using a serrated knife, cut logs on diagonal into ½-inch-thick pieces. Place biscotti pieces on baking sheet, cut side down. Repeat with second log.
Return sheets to oven and bake until lightly browned, 25–30 minutes, flip biscuits and rotate pans top to bottom and front to back, then bake until golden brown and dry, 25–30 minutes more.
Transfer cookies to a wire rack to cool (they will crisp up even more as they cool).
Store biscotti in an airtight container.