Almond Gingersnaps - cooking recipe

Ingredients

3 1/2 cups flour
1 cup sliced almonds, lightly toasted
1 cup sugar
1 tablespoon ground ginger
2 teaspoons cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1 cup butter, room temperature cut into pieces
1/2 cup dark molasses
water

Preparation

Combine first 7 ingredients in large bowl. Mix in butter and molasses, using a wooden spoon. If dough does not stick together when pinched, add water 1 tablespoon at a time to bind (dough can also be maid in an electric mixer with a dough hook.
Form into three 1x3x6 inch bars. wrap with waxed paper, refrigerate until firm, about 4 hours (can be refrigerates for up to 5 days or frozen up to 2 months, thaw dough in refrigerator overnight).
Preheat oven to 325 degrees.
cut dough into 1/8-inch clices. Arrange on baking sheet, spacing 1/2 inch appart.
Bake until darkened, 10 to 12 minutes. cool on wire rack.
Store in airtight container.