Beat eggs and sugar well together; blanch and grate the almonds and cut the citron and orange peel fine, or use grated rind of 1 lemon or orange. Sift dry ingredients and mix all together with the brandy. Butter hands and shape mixture into balls, size of a hickory nut; bake on buttered tins one inch apart; let stand over night. Bake in a moderate oven. Let stand two weeks before using.