In the bowl of an electric mixer fitted with the paddle attachment
blend the flour, the sugar, the baking soda, the salt, the cinnamon,
the cloves, and the cocoa powder until the mixture is combined well.
In a small bowl whisk together the gingerroot, the almond extract,
and the eggs, add the mixture to the flour mixture,
beating until a dough is formed, and stir in the almonds.
Turn the dough out onto a lightly floured surface,
knead it several times, and divide it into thirds.
Working on a large buttered and floured baking sheet,
with floured hands, form each piece of dough into a flattish log
10"x2 ½" and arrange the logs at least 3" apart on the sheet.
Bake the logs in the middle of a preheated 350F. oven
for 25 minutes and let them cool on the baking sheet
on a rack for 10 minutes. On a cutting board,
cut the logs crosswise on the diagonal into ¾" thick slices,
arrange the Biscotti, cut sides down, on the baking sheet,
and bake them in the 350F. oven for 5 minutes on each side.
Transfer the Biscotti to racks to cool and
store them in airtight containers.
Makes about 36 Biscotti.