1/5 cup (5 1/3 Tblsp) margarine, softened
1 cup white sugar
3 eggs, room temperature
1/4 cup molasses
3 1/4 cups all purpose flour
1 Tblsp baking powder
1 1/2 Tblsp ground ginger
3/4 Tblsp ground cinnamon
1/2 Tblsp ground cloves
1/4 tsp ground nutmeg

Preheat oven to 375°F and spray 2 cookie sheets with PAM. Add the flour, baking powder, ginger, cinnamon, cloves and nutmeg to a large bowl. Use a whisk to combine the dry ingredients. In another large bowl add the butter, sugar, eggs and molasses, beat with an electric mixer until blended, about 2-3 minutes. Slowly add the dry ingredients while mixing. Continue beating until just blended. The dough may still be a bit moist, but do not add any significant amount of additional flour and do not over work the batter with the mixer.

Flour your hands and divide the dough in half. Shape each into a log about 2 inches wide by about 14 inches long. Bake in the preheated oven for 25 minutes, preferably swapping the baking sheets between the levels in the oven half way through.

Remove from the oven and let cool for about 15 minutes. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place the sliced biscotti back on the cookie sheets and bake an additional 5 - 7 minutes on each side, or until toasted and crispy.