Ingredients

• 6 cups unsifted all-purpose flour
• 1 tbsp. ground cinnamon
• 2 tsp. baking powder
• 1 tsp. ground allspice
• 1 tsp. ground cloves
• ¾ tsp. ground nutmeg
• ½ tsp. pepper
• ½ tsp. salt
• ⅛ tsp. ground cardamom
• 5 eggs
• 2 cups firmly packed light brown sugar
• 3 tbsp. black coffee
•  1 cup ground blanched almond
• 1 tsp. grated lemon peel ½ cup confectioners’ sugar

Directions

1. In large bowl, combine flour, cinnamon, baking powder, allspice, cloves, nutmeg, pepper, salt, and the cardamom. Set aside.
2. In large bowl of electric mixer, at high speed, beat eggs until fluffy.
3. Gradually beat in sugar until blended.
4. At low speed, alternately beat in flour mixture and coffee.
5. With rubber spatula, fold in almonds and lemon peel.
6. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.
7. Preheat oven to 300°. Grease 2 large baking sheets. Set aside.
8. Roll 1 tbsp. dough into a ball. Place on prepared baking sheet. Repeat with remaining dough, placing cookies 1 inch apart on baking sheets.
9. Bake 18 minutes, or until cookies are lightly browned. Cool on wire rack.
10. Place confectioners’ sugar on sheet of waxed paper. Roll cookies in sugar in sugar until coated.