Sift together 2 cups of flour, ground ginger, baking soda, salt, and seasonal spices (optional). Set aside.

In the bowl of a stand mixer, cream together the butter and sugar. Add the molasses, eggs, and vanilla extract and mix until combined.

Add the flour mixture to the butter and sugar mixture and mix until just combined.

Mix in the remaining 2 cups of flour and sliced almonds. If your mixer is struggling, you may do this by hand using a wooden spoon or even just your hands. The dough will be very stiff.

Divide the dough in half. Shape each half into a log roughly 10″ x 3″ x 1″. Wrap each half in plastic wrap and refrigerate for at least 4 hours (or until firm enough to slice).

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.

Using a serrated knife, cut dough into ¼” slices. Place cookies on the prepared baking sheet, 1″ apart. Bake for 10 minutes, until golden brown. Let the cookies rest on the pan for 2 minutes before transferring to a wire rack to cool.

Store cookies in an airtight container for up to 2 weeks.