Christmas Gingerbread Biscotti

Ingredients:
3 Cups All-purpose Flour
1 Stick (1/4 Pound) Unsalted Butter, Softened
1/2 Cup Molasses
3 Eggs
3/4 Cup Sugar
1/2 Teaspoon Baking Powder
2 Teaspoons Ginger
1/2 Teaspoon Cloves
1/2 Teaspoon Salt
1 Tablespoon Cinnamon
1 Teaspoon Ground Nutmeg
1 1/2 Cups Whole, Blanched Almonds
Glaze:
Powdered Sugar
Lemon Juice

Baking your cookies
Delicious, great plain or for dunking in coffee, enjoy anytime.

Preheat the oven to 350 degrees.
Lightly grease 2 - 12 X 15 inch baking sheets with butter.
In a large bowl, beat together butter and molasses.
Beat in eggs.
Mix together the dry ingredients, add half to the butter mixture.
Stir until mixed. Add the remaining 1/2 and stir just until blended,
fold in almonds.
Divide the dough on prepared baking sheets,
forming dough about 9 inches long and 4 inches wide on each.
Bake in oven for about 30 minutes,
or until the tops feel set when pressed with your finger.
Cool for 10 to 15 minutes, slice into 1/2 inch slices.
Place the slices on the baking sheets.
Bake an additional 12 minutes.
Transfer to wire racks to cool. The cookies will firm while cooling.

Glazing, place two cups of powdered sugar in a small bowl.
Add lemon juice by tablespoon while beating,
until you have a thick smooth glaze.
Dip one end of the cooled biscotti into the glaze,
return it to the wire rack to set.
Cookies are set in about 2 to 3 hours.

Makes About 24