Gingerbread Biscotti

From Mangia Bene Pasta.
Ingredients:
3/4 cup sugar
4 ounces unsalted butter, room temperature
1/2 cup molasses
3 eggs
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup whole blanched almonds

Preheat the oven to 350-degrees F. Lightly grease two large baking sheets.
In a large bowl, beat together the butter and molasses until light. Add eggs, one at a time, beating well after each.
In another bowl, combine the sugar, flour, baking powder and soda, all the spices, and salt. Mix the dry ingredients into the butter mixture. Gently stir in the almonds.
Place dough on a lightly floured surface and divide into 2 equal portions. Lightly flour your hands. Shape each portion in to a slightly flattened log about 5-inches by 8 inches. Place 1 log on each of the prepared baking sheets. Bake for 25-30 minutes. Remove from oven and place baking sheet in a wire rack to cool 15 minutes.
Reduce the oven temperature to 300 degrees. Transfer each log to a cutting board. Using a serrated knife, cut diagonally into 3/4-inch slices. Place the slices cut side down on the baking sheets. Bake 12-15 minutes, turning biscotti over once during time. Cool on wire rack.
Makes about 24 large biscotti.