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Sift flour, baking soda, salt, cinnamon and ginger onto waxed paper. Beat butter, brown and granulated sugars and coffee in a large bowl with electric mixer until light and fluffy; beat in eggs. Gradually beat in sifted flour mixture. (The dough will be stiff) Stir in almonds. Shape dough on waxed paper into roll about 2 inches in diameter. Wrap tightly in the waxed paper; freeze. Preheat oven to 375 degrees. Remove dough from freezer; cut into 1/4 inch thick slices. Place 2 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven for 10 minutes or until lightly browned. Remove cookies to wire racks to cool.
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