2 1/2 c  Flour; unbleached, all purp
      1 c  Sugar
      1 ts Baking soda
    1/2 ts -Salt
    1/4 ts Cinnamon
    1/4 ts Cloves, ground
      2 tb Cocoa; unsweetened, pref.
           -Dutch process
      2 tb Fresh ginger; peeled, grated
    1/2 ts Almond extract
      3    Eggs; large
  1 1/4 c  Almonds; whole;blanched
           -toasted lightly &
           -chopped coarse
  In the bowl of an electric mixer, fitted with a paddle attachment, blend
  the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves
  and the cocoa powder until the mixture is combined well. In a small bowl,
  whisk together the gingerroot, the almond extract and the eggs, add the
  mixture to the flour mixture, beating until a dough is formed, and stir in
  the almonds. Turn the dough onto a lightly floured surface, knead it
  several times and divide it into thirds. Working on a large buttered and
  floured baking sheet, with floured hands, form each piece of dough into a
  flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at
  least 3 inches apart on the sheet. Bake the logs in the middle of a
  preheated 350F oven for 25 minutes and let them cool on the baking sheet on
  the rack for 10 minutes. On a cutting board cut the logs crosswise on the
  diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the
  baking sheet, and bake them in the 350F oven for 5 minutes on each side.
  Transfer the biscotti to racks to cool and store them in airtight
  containers. MAKES:
       36    BISCOTTI
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