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.
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.
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.
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.
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.
Egg wash the doughs and sprinkle over the almond flakes on the center of the flower shape doughs.
Bake at 190 degrees C preheated oven for 22 minutes until golden brown.