6 |
cups |
unsifted all-purpose flour |
1 |
tablespoon |
ground cinnamon |
2 |
teaspoons |
baking powder |
1 |
teaspoon |
allspice |
1 |
teaspoon |
ground cloves |
3/4 |
teaspoon |
ground nutmeg |
1/2 |
teaspoon |
pepper |
1/2 |
teaspoon |
salt |
1/8 |
teaspoon |
ground cardamom |
5 |
large |
eggs |
2 |
cups |
firmly packed light-brown sugar |
3 |
tablespoons |
black coffee |
1 |
cup |
ground blanched almonds |
1 |
teaspoon |
grated lemon peel |
1/2 |
cup |
confectioners sugar |
|
|
---DIRECTIONS--- |
|
|
--- large bowl -- (1. in ) combine |
|
|
-- flour -- cinnamon, baking powder, allspice, |
|
|
-- clove-- nutmeg, pepper, salt and cardamom-- set aside. |
|
|
--- in large bowl of electric mixer -- at high speed, beat eggs until fluffy. gradually beat in |
|
|
--- light-brown sugar until blended. at low speed -- alternately beat in |
|
|
-- flour mixture and coffee. with rubber spatula -- fold in almonds and lemon peel. wrap in plastic wrap, refrigerate until firm -- about 2 hours |