Ingredients

1 1/4 cups warm milk
1/4 cup sugar
1 1/2 teaspoons salt
2 packages Fleischmann's Instant Yeast
3 cups bread flour
2 cups unsalted butter, softened
1/4 cup flour
Sliced almonds
1 egg white
Additional sugar

Combine milk, sugar, salt, 1 1/2 cup flour and yeast. Mix well. Add the rest of the flour or as needed. Then knead to make a soft, smooth dough. Roll out on a board into 12-by-12-inch square. Refrigerate for 1 hour. Combine butter and 1/4 cup flour and roll out between two sheets of wax paper into a 12-by-6-inch rectangle. Refrigerate 30 minutes or until hard.
Roll out dough, then center cold butter in the middle third. Then fold over one side of the dough, then the other side. Roll out again, and repeat 4 times, refrigerating 1 hour in between each time if needed. Roll out into a 20-by-8-inch rectangle and cut wedges. Roll up each wedge starting at the wide edge. Place on greased baking sheet and allow to rise in a warm place until double and puffy. Brush lightly with beaten egg white, top with almond slices, then sprinkle with sugar. Bake at 400 degrees for 15 minutes or until nicely browned. Remove to a cooling rack.

Raspberry Filling:
1 1/2 cups fresh or frozen raspberries
1/2 cup sugar
2 tablespoons instant Clear Jel (thickening product)

Directions

Combine raspberries and sugar. Blend in food processor until smooth. Add 2 tablespoons Clear Jel, combining well. Place mixture in a piping tube. Make a small hole on the bottom of each croissant; pipe 1 tablespoon raspberry mixture into each.