1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 tablespoon ground ginger
1½ teaspoons pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 cup molasses
1 egg
1 tablespoon coffee granules, dissolved
                            in 2 tablespoons water
4½ cups self-rising flour
2½ cups sliced almonds
2/3 cup sugar

In a large mixing bowl, combine butter, sugar, ginger, pepper, cinnamon, and cloves; beat until light and fluffy.  Beat in molasses, egg, and coffee.  Gradually beat in flour until just blended.  Stir in 2 cups almonds.  Divide dough in half.  Shape each half into a 12-inch-long log.  Sprinkle sugar on a piece of waxed paper.  Turn each roll in sugar to coat.  Wrap airtight and freeze at least 4 hours.

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick stick vegetable spray.

Cut rolls into 1/3-inch-thick slices.  Place, 1½-inches apart, on prepared cookie sheets.  Press 2 or 3 almond slices onto each cookie and sprinkle with any remaining sugar.

Bake 9 to 11 minutes or until tops look dry, but centers feel soft when lightly touched.  Cool on cookie sheets for 1 minutes.  Remove; cool complete on a wire rack.

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