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1 cup blanched almonds
3/4 cup sugar
1/2 cup butter or margarine
1/2 cup molasses
3 cups flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
Preheat oven to 350 F, toast almonds on small baking sheet 10 to 15 minutes until golden.
Watch carefully so they don't burn. cool and chop coarsely. Set aside.
In large bowl, beat sugar, butter and molasses until smooth.
Add eggs 1 at a time, beating after each addition.
In small bowl, combine flour, spices, almonds and baking powder.
Add to egg mixture; stir to blend.
On 2 large greased cookie sheets, pat dough (with well-floured hands) into 4 loaves.
Each should be 1/2 inch thick, 2 inches wide and 14 inches long.
Bake about 25 minutes, or until browned and the edges are springy to the touch.
Let loaves stand on cookie sheet until cool to the touch.
Slice into long, 1/2-inch thick diagonals.
Arrange slices close together on cookie sheets, with one cut side down.
Return to oven and bake 15 to 18 minutes longer, until biscotti are brown.
Cool completely on racks and store in an airtight container.
Makes 4 dozen. 93 calories, 5 g fat