by Daniel Rogov
Let the butter soften at room temperature and cream it together with the sugar and egg yolks. Add the arak and cream together again. Sift the flour and baking powder into this mixture and knead into a firm dough. Add the almonds and knead again.
Form the dough into 3" (7 1/2 cm) crescents and place these on an ungreased cookie tin. Bake in a medium oven until the cookies are done (20-25 minutes). Remove from the oven, let cool for 5 minutes and sprinkle with the confectioners' sugar. May be served hot or cool.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.