Gingerbread Biscotti

Directions

1. 1
   Place almonds in a 8 to 9 inch square pan.
2. 2
   Bake in a 350F (180C) F oven until golden, 10 to 15 minutes.
3. 3
   Let cool, coarsely chop, and set aside.
4. 4
   In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth.
5. 5
   Add eggs, 1 at a time, beating after each addition.
6. 6
   In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds.
7. 7
   Add to egg mixture; stir to blend.
8. 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.
9. 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.
10. 10
    Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices.
11. 11
    On baking sheets, arrange slices close together with a cut side down.
12. 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.
13. 13
    Transfer biscotti to racks and let cool completely.
14. 14
    Serve, or store airtight up to 1 month; freeze for longer storage.