Bischofsbrot (Bishop's bread)

• 1 1/4 pounds unsalted butter
• 1 1/2 cups powdered sugar
• 6 eggs, separated
• Grated rind of one lemon
• Grated rind of one orange
• 3/4 cup raisins tossed in flour and shaken
• 3/4 cup slivered almonds
• 1/2 cup chocolate bits
• 1 1/2 cups flour
• 1 tablespoon butter (for buttering the pan)
• 1/2 tablespoon flour (for flouring the pan)
• About 3 tablespoons powdered sugar for decorating
• About 10 whole almonds, toasted, for decorating

1. Cream the butter and one-half cup of the sugar.
2. Slowly add five of the egg yolks and blend thoroughly.
3. (The remaining egg yolk may be saved for another use, or discarded.)
4. Add the lemon and orange rind.
5. Beat all six egg whites with the remaining sugar until stiff.
6. Add to the mixture.
7. Add the raisins, almonds, chocolate bits and flour.
8. Lightly butter a 10-inch-by-3-inch-by-5-inch loaf pan and sprinkle with flour.
9. Bake at 350 degrees for 50 minutes.
10. The bread is done when no imprint is left when finger-tested in the center.
11. Cool the bread on a rack and decorate with powdered sugar and almonds.

butter, powdered sugar, eggs, lemon, orange, raisins, almonds, chocolate bits, flour, butter, flour, powdered sugar, almonds

Taken from cooking.nytimes.com/recipes/47 (may not work)