Preparation

In a 2-cup liquid measure dissolve yeast and 1 teaspoon of sugar in warm water. Let sit until foamy, about 5 minutes. Using metal blade, process zest and remaining sugar, about 45 seconds. Scrape work bowl and insert dough blade. Add flour, butter, nutmeg and salt to work bowl. Process for 20 seconds to combine. Add raisins and 3 tablespoons almonds; pulse to combine, about 3 to 4 times. Add milk and egg to yeast mixture. With motor running, add liquid through small feed tube as fast as flour will absorb it, then process for 40 seconds to knead dough. Dough will be sticky and will not clean the sides of the work bowl or form a ball. Transfer dough to a large plastic food storage bag and seal the top. Let rise in a warm place until doubled in size, about 1 hour. Meanwhile, use metal blade to process remaining almonds, sugar and cinnamon until coarsely chopped, about 5 times. Reserve.Place dough on a lightly floured surface and punch dough down. Roll dough into a 10 x 13-inch rectangle. Brush dough with half of melted butter and sprinkle with reserved almond/sugar mixture. Fold the two long sides of dough in towards the middle, overlapping slightly. Place on baking sheet coated with vegetable oil cooking spray and brush with remaining melted butter. Cover and let rise 45 minutes. Preheat oven to 375°F 15 minutes before baking.Bake until browned, about 20 to 25 minutes. Cool on wire rack. Meanwhile, use the metal blade to combine powdered sugar and water until smooth, about 15 to 20 seconds. Drizzle over Stollen and serve warm.