Whisk together the flour, almonds, ginger, cinnamon, cloves, and pepper. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the corn syrup, brandy, and orange extract, and mix well.

Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Gather the dough into a ball. Wrap and chill for an hour or up to overnight.

Place the chilled dough between two sheets of waxed paper. Roll to 1/4-inch thickness. (If the dough chilled overnight, you may need to let it sit at room temperature for 5-10 minutes to make it easier to roll.)

Use a 2-inch round cutter to cut out cookies. Gather and re-roll the dough as needed.

Place the cut cookies on the prepared pans. Bake, one sheet at a time, for 8 to 10 minutes, or until the edges are lightly browned.

Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Stir together the confectioners' sugar and 2 teaspoons of milk. Add more milk, a small amount at a time, to attain the desired consistency. The glaze should be thick.

Spread the glaze on the cooled cookies. If desired, top with sliced almonds. Allow the glaze to set before serving.