Preheat the oven to 190 degrees C. Grease a cookie sheet.
In a large bowl, mix together oil, sugar, eggs and molasses.
In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg. Mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to ½ inch thickness.
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into ½ inch thick diagonal slices. Place sliced biscotti on cookie sheet and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/gingerbread-biscotti/