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Almond Spice Cookies


      4 cups all-purpose flour
      3 teaspoons cinnamon
      1 teaspoon ginger
      1/2 teaspoon salt
      1 teaspoon baking soda
      1 cup butter
      2 teaspoons instant coffee powder
      1/2 teaspoon almond extract
      1 cup granulated sugar
      1 cup dark brown sugar, *
      3 extra large eggs, or jumbo eggs
      10 ounces blanched slivered almonds, **
      * firmly packed ** (2 1/2 - 3 cups)


    In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set  aside.
    In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown  sugars and beat well. Add the eggs one at a time until smooth after each addition. On low  speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula  and beating only until the mixture is smooth. Gently mix in the almonds.
    Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each  piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the  paper p against the dough and, pressing against the paper with your hands, shape each  strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick.  Wrap the dough in the wax paper.
    Slide a cookie sheet under both packages of dough and transfer them to the freezer or  refrigerator for several hours or overnight. This slices best when dough is frozen solid.
    Preheat oven to 375. Unwrap one roll of dough at a time. Place dough on a cutting board.  With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2  inches apart on an ungreased cookie sheet.
    Bake the cookies for about 10-12 minutes at 375. The cookies are done when they are  slightly colored and spring back when lightly pressed with a fingertip.

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