DIRECTIONS

In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight.
    Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small mixing bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
    Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool. Yield: 16 rolls.