Preheat oven to 350 degrees F.  Sift together the flour, baking powder, cinnamon, nutmeg, allspice, and cloves.

In a separate bowl, cream together the butter and sugar until light and fluffy.  Beat in molasses, ginger, and eggs until well blended.

Working in three batches, mix in the dry ingredients until just blended.  Mix in the almonds.  (*Note: dough will be very sticky)

Line two baking sheets with parchment paper.  Spoon 1/4 of the dough into dollops down the length of the baking sheet, about 1 inch from the edge.  Repeat down the other side, and again on the second baking sheet.  With floured fingers, pat each strip of dough into a flat 13-inch loaf, about 1/2 inch thick and 2 inches wide.  You should have four long, narrow loaves.

Bake 15-20 minutes until golden.  (*Note: if baking more than one pan at a time, switch pan positions halfway through baking.)

Remove to a cutting board and cut loaves crosswise into 1/2 inch thick slices.  Lay each slice back on the baking sheet on the cut side and bake 10-15 minutes.  Turn slices over and bake another 10-15 minutes, until biscotti is slightly darker and firm and dry to the touch.  Remove to wire racks to cool.  Store, completely cooled, in an airtight container.