Add 2 cups of the flour and beat at medium speed of electric mixer for 10 minutes.
Add 1 cup flour at low speed.
Add 1 3/4 cups flour, stirring until well blended.
Cover bowl tightly with plastic wrap and let rise 1 1/2 to 2 hours.
Punch dough down, turn out onto floured surface and knead 10 minutes.
Gently knead in raisins.
Divide dough into 2 balls. Form two (9 inch) flattened rounds on a greased baking
sheet. Cover lightly with greased plastic wrap and allow to rise until "puffy"
(40 to 45 minutes). Make topping.
Topping: Blend sugar, flour, butter and almond paste with electric mixer until
mixture resembles coarse crumbs. Brush top of rounds with egg white and water mixture.
Place topping over loaves; then sprinkle with almonds. Press lightly.
Bake in preheated 350 degrees F oven for about 30 minutes.