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1
In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.
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2
In a large bowl, cream the butter.
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3
Add the coffee, almond extract, granulated and brown sugars and beat well.
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4
Add the eggs one at a time until smooth after each addition.
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5
On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth.
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6
Gently mix in the almonds.
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7
Spread out two pieces of wax paper.
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8
place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10 to 11 inches long.
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9
Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick.
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10
Wrap the dough in the wax paper.
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11
Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight.
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12
This slices best when dough is frozen solid.
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13
Preheat oven to 375F (190C).
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14
Unwrap one roll of dough at a time.
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15
Place dough on a cutting board.
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16
With a very sharp knife cut the dough into 1/4 inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.
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17
Bake the cookies for about 10 to 12 minutes at 375 degree F. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip.
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18
Yield: 4 dozen.
