4 cups sifted all-purpose flour
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon allspice
1/4 teaspoon mace
1 tablespoon cinnamon
2 teaspoons ground cardamom seed
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons butter or margarine
1/2 teaspoon oil of anise
2 1/2 cups very fine granulated sugar
5 eggs, separated
1 tablespoon grated lemon peel
1/2 cup candied citron, ground
1/2 cup candied orange peel, ground
1/2 cup bleached almonds, ground
Sift flour with the next 9 ingredients. Soften butter with a spoon; stir in anise. Slowly add sugar; beat until well mixed. Add egg yolks; beat until light. Add sifted dry ingredients, a little at a time; stir until well blended. Beat egg whites until stiff but not dry. Combine with the egg-flour mixture. Mix in lemon peel, and next 3 ingredients. Chill about 2 hours. Shape into small balls, about 1 inch in diameter; place on a clean tea towel. Let stand, uncovered in a cool place overnight.
Set oven for moderate, 350-degrees. Brush balls with icing; place on cooky sheets. Bake 20 minutes. Makes 28 dozen.
CONFECTIONERS’ ICING: Measure 1 cup sifted confectioners’ sugar into a bowl. Stir in water, about 1 tablespoon, to make a mixture that spreads easily. Or add a little more water if it is to be brushed on cookies. Tint, if desired, with a little red or green food coloring; blend well. Makes about 1/2 cup.