Spiced biscotti with muscovado sugar

I have made these biscotti before with almond and cardamom, but since christmas is near and all I can think about is mulled whine I thought I'd give them a kick; dark muscovado sugar and ginger bread spices. Perfect with a cup of mulled wine or even an irish coffee.

50 grams butter

35 grams ground almonds

105 grams sugar

1 egg

160 grams flour
1/2tsp baking powder
1tsp ground cinnamon
1/2tsp ground ginger
1/2tsp ground cloves

Blend almonds and butter until well mixed. Mix flour, baking powder and spices. Beat sugar and egg until white and fluffy. Combine all ingredients until it forms a quite loose dough. Shape 2 rolls the lenght of the baking tray you are using, transfer the dough to the tray with baking paper. Lightly press the dough out a little so you have the rolls about 2cm high and 3-4cm wide. Bake on 200C for 15 min. Take out and cut into little biscuits, put back on the tray and let dry on very low heat, say 50C for 2h or until dry.