Combine all spices in a bowl.

Preheat your oven to 375 degrees.

With a mixer, beat together oil and sugar.

Add eggs and vanilla. Beat until combined.

In a separate bowl combine flour, baking powder, salt, and chai spice.

Add the dry ingredients to the wet ingredients and mix together.

Stir in nuts.

Dough will form into little balls once combined, which will result in a heavy dough.

Compact mixture into two balls. Line two baking sheets.

Press each dough ball out into a long rectangle about ½ in thick.

Bake for 25-35 minutes, until tops have slightly puffed and goldened.

Once they have finished cooking, remove from oven and allow to cool for 10 minutes.

Once cooled, cut biscotti strips about 1 inch thick.

Place on baking sheet and broil until golden, about 3 minutes.

Turn the cookies over and broil the opposite side for another 3 minutes.

While cookies are cooling, melt your white chocolate.

Dip cookies halfway into chocolate and place on a lined cookie sheet.

Allow chocolate to harden for 30 minutes before serving.

Store in an airtight container for up to 1 week.