In a bowl, beat together butter and sugar until smooth, scraping inside of bowl. Beat in molasses, vanilla and salt, then stir in flour, almonds, cornstarch, cinnamon, ginger and allspice. Wrap and chill dough for 1 hr.
Heat oven to 350°F. Roll dough into 1-inch balls, roll in crystal sugar and place on baking sheets. Bake until bottoms are lightly browned, about 8 min. Cool on pans 3 min. Transfer to wire racks and cool completely. Store airtight up to 5 days.
Tiny ginger cookies like these are perfect for gifting in a little bag. If you don't eat them all before they get out the door, that is. Happy Holidays!