Pfeffernuesse (German Peppernuts)

• 3 1/2 cups flour, all-purpose
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon mace
• 4 large eggs
• 2 cups sugar
• 1 each lemon zest grated
• 1/2 cup candied citron finely chopped
• 1/2 cup almonds unblanched, ground
• 3 tablespoons brandy

1. Stir together flour, cinnamon, basking powder, nutmeg, allspice, cloves, salt, pepper and mace; set aside.
2. In a large bowl beat eggs at medium speed of mixer until fluffy.
3. Gradually beat in sugar.
4. Continue beating 15 minutes longer or until thick and fluffy.
5. Add flour mixture in thirds, adding lemon peel, citron, and almonds to last third and blending thoroughly after each addition.
6. Turn half the dough out onto lightly floured surface.
7. Roll out 1/2 inch thick.
8. Cut with 1-inch round cutter (inside of doughnut cutter works well) and place 1 inch apart on greased cookie sheets.
9. Reroll scraps.
10. Let stand uncovered at room temperature overnight.
11. When ready to bake, turn cookies over so moist side is up; put drop of brandy in center of each.
12. Bake in preheated 300F (150C).
13. oven 20 minutes or until cookies pop and are baked through.
14. (Break one in half; if not sticky, it's done.)
15. Remove to racks to cool.

flour, cinnamon, baking powder, nutmeg, allspice, cloves, salt, black pepper, mace, eggs, sugar, lemon zest, candied citron, almonds unblanched, brandy

Taken from recipeland.com/recipe/v/pfeffernuesse-german-peppernuts-42556 (may not work)