Line two rimmed baking sheets with parchment paper; set aside. Place raisins in a small bowl and add enough hot water to cover. Let plump for 30 minutes. Drain and set aside.
Place dough on a sheet of lightly floured parchment paper. Roll out to a 12-by-12-inch square, about 1/8-inch thick. Using an offset spatula, spread almond cream evenly over the dough, leaving a 1/2-inch border all the way around. Sprinkle evenly with reserved raisins. Roll tightly into a log.
Using a floured serrated knife, cut crosswise into 8 to 9 1 1/2-inch-thick slices, and transfer to prepared baking sheets, cut side up, about 3 inches apart.
In a small bowl, whisk egg together with 1 teaspoon water. Brush tops of rounds with egg mixture. Sprinkle each with 1 teaspoon sugar. Cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until doubled in size and indentation holds when dough is gently pressed with a finger, about 2 hours.
Preheat oven to 425 degrees with racks in upper and lower thirds. Uncover and brush again lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, 12 to 15 minutes. Let cool on a wire rack.