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1. Preheat oven to 350u00b0F. Line cookie sheet with parchment paper or lightly spray with nonstick cooking spray.
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2. In a small bowl, whisk together flours, baking powder, salt, 1 teaspoon cinnamon, and nutmeg.
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3. In the bowl of a stand mixer (or with an electric mixer), cream together 1/4 cup sugar, brown sugar and butter. Add in egg and vanilla and beat until creamy. Add dry ingredients to wet ingredients and beat until just combined. Stir in strawberries.
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4. Turn dough out onto floured surface. Shape into a 10 inch by 2 inch log. Brush with milk and sprinkle with remaining 1 tablespoon sugar and 1 teaspoon cinnamon. Transfer log to cookie sheet.
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5. Bake for 20-22 minutes or firm to touch and edges turn golden brown.
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6. Transfer to a wire rack and allow to cool for 20 minutes. Reduce heat to 300u00b0F.
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7. Using a serrated knife, cut log into 1/2 to 1-inch pieces. Arrange pieces on the cookie sheets so that they are not touching.
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8. Return to oven and cook for another 10-12 minutes per side or until dry and crisp.
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9. Remove to a wire rack to cool completely. Store in an airtight container.
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10. If dipping in white chocolate, melt white chocolate in a microwave according to package instructions. Dip the bottoms of biscotti into the chocolate. Allow to cool and harden on wax paper or a baking mat to prevent sticking. Serve when chocolate has hardened.
