PREPARATION:

1. Preheat oven to 300°F. Line cookie sheets with parchment paper.
2. Beat butter, sugar and salt in large bowl with electric mixer at medium speed until light and fluffy. Add almond extract; beat until well blended. Gradually add flour, beating until well blended. Stir in ground almonds until well blended.
3. Shape dough by tablespoons into 3-inch crescents; place on prepared cookie sheets. Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.
4. Prepare Butterscotch Glaze. Drizzle glaze over crescents; sprinkle with almonds. Let stand 30 minutes or until glaze is set.