2 tablespoons golden raisins OR chopped dried candied pineapple
Combine 1 cup flour, sugar, undissolved yeast, cardamom, lemon peel, salt and nutmeg in a large mixer bowl. Heat butter, water and milk until very warm (120°F to 130°F); stir into flour mixture. Stir in 1 egg, 1 egg yolk (reserve 1 egg white), almond extract and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Knead in almonds and fruits (dough may be slightly sticky). Roll to 12 x 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
Lightly beat reserved egg white; brush on dough. Bake at 350°F for 35 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top.