Place almonds and sugar in blender and process till nuts are finely ground. Cream butter in large bowl. Add almond mixture and cream till fluffy. Mix in flour and salt till well blended. Wrap in plastic wrap and put in refrigerator for one hour. Combine topping and set aside. Roll dough into crescent shape and place on ungreased cookie one inch apart sheet. Bake at 325 degrees till set but not brown. Let cool on cookie sheet 10 minutes. While still warm roll in topping and cool on racks.