In a small mixing bowl, whisk together flour, pepper, cinnamon, cardamom, cloves, nutmeg, baking powder, baking soda, and salt.
In a small cup, mix molasses and brandy.
In a medium-sized mixing bowl, beat butter and sugar until light and fluffy.
Mix in egg yolks.
Mix in chopped almonds.
Alternately mix flour mixture and molasses/brandy into the butter/sugar mixture in thirds, mixing between each addition until just combined.
Cover the dough and refrigerate for at least eight hours or up to three days to allow the flavors to meld.
When ready to bake, preheat oven to 350 F.
Roll small balls of dough and place a few inches apart from each other on a cookie sheet. The smaller you make the balls, the crunchier the cookies will be. For softer cookies, make larger balls.
Bake for 15 minutes or until set.
Cool the cookies on a cooling rack for a few minutes and then toss in powdered sugar.
Store loosely covered for crispy cookies or in an airtight container for soft cookies.