Place almonds in an 8 to 9 inch square pan. Bake in a 350º F 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, one 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 12” x 15” inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about ½-inch thick, 2 inches wide and the length of the baking sheet. **

Bake in a 350º F 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-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely.

If desired, dip in or drizzle with white chocolate.

Serve, or store airtight up to 1 month; freeze for longer storage.