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Sift together 3 cups flour, 4 teaspoons baking powder, 1 tablespoon cinnamon, 1 teaspoon each of cloves and nutmeg, and ½ teaspoon each of ground aniseed, salt, and ginger or white pepper into a bowl.
In a bowl of an electric mixer, beat 2 sticks or 1 cup softened butter with 1½ cups firmly packed dark brown sugar until the mixture is light and fluffy.
Stir in 3 tablespoons milk, dark rum, or brandy.
Gradually add the flour mixture, stirring until it is well combined, and form the dough into a ball.
Knead the dough on a board sprinkled with about ¾ cup flour and roll it out into a rectangle ¼ inch thick.
With a sharp knife or cutter, cut the dough into rectangles 2½ inches by 1½ inches.
Place the rectangles on a buttered cookie sheet.
Decorate them with blanched almonds, halved or slivered, and brush them with lightly beaten egg white.
Bake the cookies in a moderately hot oven (375°F) for 12 to 15 minutes, or until they are browned and firm.