Ingredients
- 3 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups dark brown sugar
- 2 large eggs
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 cup almonds, blanched
Steps
- Line two 6 x 3 1/4 x 2 in mini loaf pans with plastic wrap.
- Sift together flour, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs and spices.
- Add flour mixture in 3 additions, mixing well after each addition. Stir in almonds.
- Divide dough between the pans and press in. Freeze until firm, 1 1/2 hours or overnight.
- Preheat oven to 400 °F.
- One at a time, remove plastic wrap from dough and slice crossways as thin as possible. Place slices 2 inches apart on greased baking sheets.
- Bake until dark golden brown, 9 to 10 minutes.
- Transfer to wire racks and cool completely.
Storage Instructions
Store airtight up to one week.