Preheat oven to 400 F. Spread almonds on a baking sheet and toast in middle of oven until golden, about 7 to 8 minutes. Cool almonds and chop coarse. Reduce temperature to 350 F. and lightly grease a large baking sheet. In a bowl with an electric mixer beat butter with honey and sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. In a bowl stir together flour and baking soda. Stir into butter mixture until just combined. Stir in vanilla, ginger, and almonds. Turn dough out onto a lightly floured surface and knead gently several times. Divide dough into thirds. Working on prepared baking sheet, with floured hands form each third into a flattish log, 10 inches long by 2 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven 20 minutes. Cool logs on sheet on a rack 10 minutes. On a cutting board cut logs crosswise on diagonal into 3/4-inch-thick slices and arrange biscotti cut sides down, on baking sheet. Bake biscotti in oven 10 minutes on each side, or until pale golden. Transfer biscotti to racks to cool. Biscotti may be kept in airtight containers at room temperature. Makes about 40 biscotti.