Place almonds in a 8-9" square pan.
Bake in a 350F. 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" baking sheets,
use well-floured hands to pat dough into 4 flat loaves,
spacing them evenly on sheets;
each loaf should be about ½" thick,
2" wide and the length of the baking sheet.
Bake in a 350F. 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, ½" 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.

Per Serving (excluding unknown items): 85 Calories;
4g Fat (38.1% calories from fat); 2g Protein;
12g Carbohydrate; 1g Dietary Fiber;
16mg Cholesterol; 39mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
½ Fat; 1/2 Other Carbohydrates.