Preheat oven to 350 degrees. Melt butter. In a small bowl, combine sugar and cinnamon. Roll out each dough ball between two sheets of wax paper into a 10-inch circle. Remove top sheet of wax paper. Brush circle with melted butter. Sprinkle with 3 tablespoons of cinnamon-sugar and 2 tablespoons almonds. Cut into 12 wedges. Roll up wedges from the wide end; place pointed side down on baking sheets and curve into a crescent shape. Bake for 24-26 minutes or until golden brown. Place on wire racks. Brush warm cookies with butter and sprinkle with cinnamon-sugar. Repeat with each dough ball.