How to make
Pour both types of flour on the kitchen counter and make a hole in the middle. Add all of the products and knead a soft dough.
Divide the dough into 6 equal pieces. Shape them into balls. Roll out each one into a round crust.
Cut the butter into thin slices and place a few on the first crust. Cover them with the second piece of dough and add butter again. Cover with a third and so on until you get to the last crust. No butter is placed on it.
Roll out with a rolling pin into a large round crust. Cut the puff pastry into triangles and roll them up into croissants.
Arrange them in a baking tray lined with parchment paper at a distance. Leave them in a warm place for half an hour. Spread them with beaten egg yolk, oil and milk.
Sprinkle with almonds and bake them in a preheated oven at 360°F (180 degrees) until they're fully baked.
Take out the baked almond croissants and leave them to cool.
Cut them with a knife, spread them with the almond and chocolate spread and serve them immediately.
