Sift together into a bowl the flour, cinnamon, nutmeg, allspice, cloves, mace, salt & pepper. Stir in the almonds and set aside.
Chop and set aside the 3 oz. candied citron.
Beat until thick and piled softly 4 eggs.
Add gradually, beating thoroughly after each additon 2 cups of sugar.
Add the flour-almond mixture into fourths, blending thoroughly after each addition. Mix in the citron. Turn about on half the dough onto a lightly floured surface and roll 1/2" thick. Cut with a lightly floured 1" round cookie cutter. Transfer to cookie sheets.
Put a drop of brandy on the center of each cookie.
Bake at 350°F for 15 to 20 minutes or until cookies are lightly browned.