Categories: Cookies 
      Yield: 50 servings 
  
      1 c  Almonds, blanched 
    3/4 c  Sugar 
    1/4 lb Butter 
    1/2 c  Molasses, dark 
    1/4 c  Ginger, fresh; minced 
      3    Egg 
      3 c  Flour 
    1/2 tb Baking powder 
      1 tb Cinnamon, ground 
      1 ts Nutmeg, ground 
    1/2 ts Cloves, ground 
    1/2 ts Allspice, ground 
  
  Place almonds in a 8 to 9 inch square pan.  Bake in a 350 F. oven 
  until golden, 10 to 15 minutes.  Let cool, coarsely chop, and set 
  aside. 
  In large bowl of an electric mixer, beat sugar, butter, molasses, and 
  ginger until smooth.  Add eggs, 1 at a time, beating after each 
  addition. 
  In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, 
  allspice and almonds.  Add to egg mixture; stir to blend.  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. Bake in a 350 F. oven until browned at edges and springy to 
  touch, about 25 minutes; switch positions of pans halfway through 
  baking. 
  Let loaves stand on baking sheets until cool to touch, then cut into 
  long, 1/2-inch thick diagonal slices.  On baking sheets, arrange 
  slices close together with a cut side down.  Return to oven and bake 
  at 350 F. until cookies are brown, 15 to 18 minutes longer; switch 
  positions of pans halfway through baking. 
  Transfer biscotti to racks and let cool completely.  Serve, or store 
  airtight up to 1 month; freeze for longer storage.