In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.
Heat oven to 350 degrees when ready to bake. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to five days.