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1
Place almonds in a 8 to 9 inch square pan.
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2
Bake in a 350F (180C) F oven until golden, 10 to 15 minutes.
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3
Let cool, coarsely chop, and set aside.
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4
In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth.
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5
Add eggs, 1 at a time, beating after each addition.
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6
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds.
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7
Add to egg mixture; stir to blend.
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8
On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.
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9
Bake in a 350F (180C) F oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.
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10
Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices.
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11
On baking sheets, arrange slices close together with a cut side down.
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12
Return to oven and bake at 350F (180C) F until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
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13
Transfer biscotti to racks and let cool completely.
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14
Serve, or store airtight up to 1 month; freeze for longer storage.
