Mix together all ingredients for bread dough then knead until gluten is fully developed.
Divide dough into balls weighing about 100 grams each.
Roll out each portion of dough into a triangle.
Brush with butter then roll as in jelly roll to form crescent.
Cover and let rise until light.
Brush tops with melted butter.
Bake at 375ºF / 190ºC until golden brown.
Remove from pan. Cool.
Mix together prepared buttercream icing, lemon juice and lemon rind to taste.
Spread mixture on top of bread.
Roll in almond flakes.
