In a small bowl, pour boiling water over raisins to cover. Let stand for 10 minutes; drain well.
Meanwhile, in a large mixing bowl, beat granulated sugar, shortening, salt, and cinnamon with an electric mixer. Beat in the 2 eggs and the yolk. Add 2-1/4 cups of the bread flour, the water, and yeast. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a spoon, stir in candied fruit, drained raisins, and as much remaining bread flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover; let rise in a warm place until doubled (about 1-1/2 hours).
Punch dough down. Divide into 4 portions. Divide each portion into 10 pieces. Shape into balls about the size of golf balls. Arrange balls in two greased 13x9x2-inch baking pans, leaving a finger width between each. Cover; let rise until almost doubled (about 1 hour).
In a medium mixing bowl, cream butter or margarine and powdered sugar. Add the 1 egg, the water, vanilla, and almond extract. Add 1/4 cup of the all-purpose flour; beat until smooth. Stir in the remaining all-purpose flour. Mix in more water, if necessary, to make a thick batter for piping. Spoon batter into a pastry bag fitted with a 1/4-inch round tip. Pipe a cross on each.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden. Makes 40.