Preheat oven to 300°F [150°C].
Cover 2 cookie sheets with parchment.
Into a large bowl, beat together softened unslated butter, icing sugar and salt at medium speed of an electric beater until smooth and foamy.
Well beat in almond extract.
Slowly mix in flour beating until well blended in.
Using a spoon, mix in ground almond until well blended into dough.
Shape dough, 1 tablespoon [15 mL] at a time, into 3-inch [7.6-cm] long rolls.
Shpae rolls into crescents; arrange apart onto prepared cookie sheets.
Bake into preheated oven for approxximately 20 to 25 minutes, until just golden.
Leave to cool onto cookie sheets for 5 minutes then transfer crescents onto wire racks; leave to cool completely.
Then, into a small casserole, mix together butterscotch icing golden brown sugar, half-and-half, unsalted butter and salt.
Heat mixture over low heat stirring to completely melt butter and dissolve brown sugar.
Pour mixture here and there over cooled crescents.
Evenly sprinkle all crescents with almond slices.
Leave crescents to cool for approximately 30 minutes more, until icing is set.
Servings: 36 to 42 crescents