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1
Position rack in center of oven and preheat to 350F.
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2
Spray 2 large baking sheets with nonstick spray.
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3
Place powdered sugar in small bowl.
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4
Mix in enough milk by teaspoonfuls (about 5) to form thick, smooth glaze.
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5
Cover glaze; set aside.
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6
Combine almonds and walnuts in processor.
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7
Using on/off turns, blend until most nuts are reduced to 1/4-inch pieces (some will be very finely ground).
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8
Combine flour, butter, 2/3 cup sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl.
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9
Using electric mixer, beat at low speed until fine meal forms.
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10
Add egg yolks and beat until clumps form.
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11
Add nuts and raisins.
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12
Beat until dough holds together, adding milk by teaspoonfuls (about 3) if dough is dry.
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13
Knead dough briefly to compact.
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14
Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle.
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15
Cut lengthwise into 2-inch-wide strips.
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16
Cut each strip on diagonal into 11/2- to 2-inch diamonds.
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17
Transfer diamonds to baking sheet.
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18
Gather dough scraps and reserve.
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19
Repeat with remaining dough.
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20
Reroll scraps, cutting out more cookies, until all dough is used.
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21
Bake cookies, 1 sheet at a time, until golden, about 17 minutes.
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22
Spoon generous 1/2 teaspoon glaze over each hot cookie and spread with back of spoon to coat.
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23
Let cookies stand on baking sheets until completely cool and glaze is set.
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24
(Can be prepared 1 week ahead.
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25
Store airtight between sheets of waxed paper at room temperature.)
