FOR THE PFEFFERNUSSE: Beat eggs with both sugars until mixture is very thick and almost white. Add lemon rind, fruit, peel, and almonds and mix well. Sift flour with baking powder and spices and stir into egg mixture.
Knead on a floured board until smooth. Shape into long rolls about 1 inch in diameter and cut into 1/2 to 3/4 inch slices. Arrange on 3 or 4 large buttered cookie sheets and let DRY uncovered in a cool room or refrigerator overnight.
Just before baking, turn over each cookie and sprinkle with rum, brandy, or arrack.
Bake in preheated 300°F oven for about 20 minutes.
Roll each cookie in confectioner's sugar while warm, or let cool and ice.
These last for weeks if stored in an airtight container. Makes about 9 dozen cookies.
VARIATION: Any of spices mentioned are optional and to taste. Candied fruits are usually omitted in Scandinavia and 1 1/2 teaspoons powdered ginger is substituted for pepper.
In Pennsylvania Dutch country this dough (Pefferniss) is allowed to ripe at room temperature for 1 to 2 weeks, after which it is shaped into rolls, chilled and cut as described. It is then baked without being dried.
FOR THE WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen.
Combine sugar, cornstarch, flavoring and rum or brandy. Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste. Spread on warm cookies. If mixture cools and thickens as you work, thin with additional hot water. Sugar sprinkles can be scattered on the glaze before it hardens. Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.