In a large bowl, add the flour, almonds, ground ginger, cinnamon, cloves, soda, salt and white pepper. Whisk to combine thoroughly.

Using a mixer, add the butter, white and brown sugars to a large mixing bowl and blend on medium-high speed until light and fluffy. Add the egg and beat until combined then beat in the molasses, grated fresh ginger, and the diced crystallized ginger.

Slowly add the flour mixture and blend just until combined. Transfer the dough to the refrigerator and chill for 1 hour.

Preheat the oven to 350°F and line a baking sheet with parchment paper

Add the cup of sugar to a shallow bowl or pie plate and using a medium-size cookie scoop, scoop the cookie dough out in mounds of equal size and roll into balls. Coat the balls in the sugar and place on the prepared baking sheet about 3 inches apart. With your finger, make a small indentation on the top of the ball and press in several sliced almonds.

With the bottom of a 1/4 measuring cup, gently press down on each ball of dough to slightly flatten. Do not flatten too much as the cookies will spread and become thinner. Transfer the baking sheet to the middle rack of the oven and bake for 13 minutes. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.