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1
In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in molasses, ginger, and eggs until well blended, scraping down sides of bowl as needed.
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2
In another bowl, mix flour, baking powder, cinnamon, nutmeg, allspice, and cloves. Stir or beat into butter mixture until well blended. Stir in almonds.
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3
Spoon 1 cup dough in dollops down the length of a buttered or cooking parchment-lined 12- by 15-inch baking sheet, 1 inch from edge. Spoon another 1 cup dough down the length of the other side of the sheet. With floured fingers, pat each strip of dough into a flat 13-inch loaf, about 1/2 inch thick and 2 inches wide. Repeat with remaining dough (dough can stand while first loaves bake).
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4
Bake loaves in a 350u00b0 oven until golden, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
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5
With a sharp knife, cut loaves crosswise into 1/2-inch-thick slices. Separate slices slightly and tip each onto a cut side.
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6
Return to oven and bake until cookies are slightly darker and firm and dry to the touch, 15 to 20 minutes longer. Gently slide biscotti onto racks to cool completely.
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7
Note: Nutritional analysis is per cookie.
