Preheat oven to 350°F (175°C).

Toast almonds on a baking sheet for 10 minutes, until fragrant.

Let almonds cool completely.

Whisk together flour, baking powder, cinnamon, ginger, cloves, allspice, salt, and nutmeg in a medium bowl.

In a food processor, pulse cooled almonds until coarsely chopped.

Add brown sugar and pulse until incorporated.

Add marmalade, candied ginger, and molasses and pulse until well blended and nuts are finely chopped.

Add eggs all at once and pulse until just incorporated.

Add dry ingredients and pulse until the batter is uniform in color.

Scrape the batter into a bowl, cover, and freeze for at least 4 hours.

Preheat oven to 350°F (175°C).

Line 2 large baking sheets with parchment paper.

Using a 2-tablespoon ice cream scoop, scoop 8 level mounds onto each baking sheet, about 3 inches apart.

Freeze the remaining batter between batches.

Bake the cookies in the upper and lower thirds of the oven for about 20 minutes, until risen and slightly firm, shifting the pans halfway through.

Transfer the sheets to racks and let the cookies and pans cool completely.

Repeat with the remaining batter.

In a bowl, whisk the confectioners' sugar with the milk and butter.

Spread the cookies with icing and let dry completely before serving or wrapping.