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1. Preheat the oven to 400°. Coat two large baking sheets lightly with butter.
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2. Combine the flour, baking powder, cloves, allspice and cinnamon in a bowl, and set aside. In a deep, heavy 5- to 6-quart saucepan, bring the honey, corn syrup and sugar to a boil over moderate heat, stirring until the sugar dissolves.
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3. Reduce the heat to low and simmer, uncovered, for 5 minutes. Remove the pan from the heat, add the butter and lard, and stir until melted. Beat in the flour mixture, a cup or so at a time. When the batter is smooth, drop it by teaspoonfuls onto the baking sheets, leaving an inch or so between the cookies.
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4. Bake in the middle of the oven for about 15 minutes, or until the cookies are firm to the touch and light brown. Transfer them to a cake rack to cool, and proceed with the remaining batches, coating the baking sheets with a little butter each time.
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5. If you like, you may brush the cookies while still warm with the almond glaze for Honigkuchen.
Pfeffernusse can be stored for 6 to 8 weeks in tightly sealed jars or tins.
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