Preheat oven to 350°F. Grease a baking sheet. Using a whisk attachment on an electric mixer, whip eggs and sugar until mixture becomes light and frothy. Add melted butter(or oil) , maple syrup, vanilla, cinnamon, and salt.
Replace whisk attachment with paddle attachment: Add flour, baking power, (Note: omit baking powder for kosher version; add gingerale) and mix at low speed. Stir in walnuts so that nuts are combined in a sticky dough.
Shape dough into 2 logs, each about 9 inches long, 2 inches wide. Place on baking sheet. Whisk the remain egg and lightly brush logs with egg wash. Optional: Mix chopped walnuts with about a tablespoon of cinnamon and sugar together and press into the center of each log. Drizzle with additional maple syrup.
Bake 30 minutes or until lightly browned and set. Remove loaves from oven and let them cool until the logs are warm, about 10 minutes.
Lower the oven temperature to 325°F. With a serrated knife, carefully cut into diagonal slices about ½-inch thick; dough will be slightly soft inside. Return slices in one layer to a cleaned baking sheet, and bake until crunchy.