Step 1: Mix ingredients (A) except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough. Add in the unsalted butter and knead with low speed until the butter combine with the dough.
Step 2: Turn to medium speed for the kneading process until it become a smooth and elastic dough. Place the dough into a clean bowl and cover with cling wrap to proof for 80 minutes.
Step 3: Divide the dough into 2 portions and round them into small balls. Let them rest for 15 minutes. While waiting for the dough, mix the ingredients (B) until it become a smooth paste.
Step 4: Divide the dough into 2 portions and round them into small balls. Let them rest for 15 minutes. Flatten the dough to a round disc and spread the filling at the center. Roll the doughs into round shape and rest for 5 minutes.
Step 5: Use a rolling pin and gentle roll the dough out to a flat disc. Use a scissor to cut 2 inches at the edges for 12 petals. Twist in two petals face to face and you will get six pairs of petals. Let it proof for 30 minutes.
Step 6: Egg wash the doughs and sprinkle over the almond flakes on the center of the flower shape doughs.
Step 7: Bake at 190 degrees C preheated oven for 22 minutes until golden brown.