3 eggs
1 cup sugar
1/3 cup canola oil
1/4 cup brown sugar
3-3/4 cups all-purpose flour
3 teaspoons baking powder
2-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup walnuts, chopped small
1 cup miniature chocolate chips

White chocolate bark, melted

In a large bowl, beat the eggs, sugar, oil and brown sugar. Combine the flour, baking powder, cinnamon and nutmeg; gradually add to the egg mixture and mix well. Turn onto a floured surface. Knead in walnuts and miniature chocolate chips.
Divide dough in half; shape each portion into a 14-in. x 3-in. rectangle. Transfer to a greased baking sheet. Bake at 375° for 24-26 minutes or until lightly browned. Cool for 5 minutes.
Transfer to a cutting board; with a serrated knife, cut each rectangle into 18 slices. Place slices cut side down on greased baking sheets. Bake for 10-12 minutes or until firm and crisp, turning once. Remove to wire racks to cool.
Once cool, dip the bottoms in melted white chocolate and allow to harden. Store in airtight container.

This is a mild gingerbread. To increase the gingerbread flavor, substitute the 1/4 cup brown sugar for 1/4 cup molasses. This is not a super crunchy biscotti. To increase the crunch, increase time to the second baking.