Gingerbread Biscotti       
 
                          

            1 cup blanched Almonds
   3/4 cup Sugar
    1/4 lb. Butter
           1/2 cup dark Molasses
                 1/4 cup fresh minced Ginger
3 Egg     
   3 cup Flour  
               1/2 Tbsp. Baking powder  
               1 Tbsp. ground Cinnamon  
            1 tsp. ground Nutmeg  
              1/2 tsp. ground Cloves  
                1/2 tsp. ground Allspice  

                                 

       Place almonds in a 8 to 9
                 inch square pan.  Bake in a 350F.  
                  oven until golden, 10 to 15 minutes.
                   Let cool,coarsely chop and set aside.
                 In large bowl, with electric mixer,
              beat sugar, butter, molasses and
               ginger until smooth. Add eggs,one
           at a time, beating after     
 each addition.     


                  
                     In a bowl, combine 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 at 350F. 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 cut side down.
                    Return to oven until cookies are brown,
     15 to 18 minutes longer.
              Switch positions of pans halfway 
               through baking. Transfer biscotti 
               to racks and let cool completely.