Finely chop blanched almonds in a food processor. Add confectioner's sugar, almond extract, and pinch of salt. Process all until becomes a smooth paste. Add a little water, if needed to bind it together. Set aside.
MAKE THE CHOCOLATE ALMOND CRESCENTS:
Preheat oven to 375F/190C degrees.
Separate crescent rolls and spread an even amount of almond paste on each one. Sprinkle chocolate chips on top of almond paste and roll up each into a crescent shape.
Place on ungreased baking sheet lined with parchment paper or a silicone mat. Bake for 10-12 minutes.
Transfer to wire rack to cool. Melt extra chocolate chips in small bowl in the microwave or on top of stove in a double boiler. Take a fork and dip into chocolate, then drizzle over each cooled crescent roll.
Crescents are best eaten fresh and the same day they are made.
Store leftovers in a tightly covered container in the refrigerator.
Can reheat in a 325F/163C preheated oven for 2-3 minutes.