Bake the flaked almonds on a baking sheet at 350ºF for 10 minutes. Watch closely so they do not get burned. Set aside to cool and rough chop.
Beat together the sugar and butter until light and fluffy (about 3 to 4 minutes). Add the molasses and beat for another minute.
Add the eggs one at a time, beating for 1 minute after each addition, then mix in the minced ginger.
In another large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice.
Next, add the flour mixture into the butter and eggs mixture, one third at a time. and stir in the almonds. Cover the mixture with cling film and refrigerate for 1 hour.
Set up 2 baking trays with either parchment paper or silicone baking mats. Turn the dough out onto a well-floured board, and divide in half. With floured hands, shape each half into long rectangles about 10-12 inches long, 2 1/2 inches wide and 1/2 inch high and place on the trays.
Bake at 350°F until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle but not cold. On a cutting board or bread board slice each log diagonally into the classic biscotti shape with slices about 1/2" thick and return to the sheet pan.
Return the pans to the oven and bake again at 350ºF for 15 to 18 minutes, turning over at the halfway mark.
Cool on wire rack. Store in airtight container.
