In a large bowl, beat butter, sugar, and almond extract until fluffy. Add the cottage cheese and beat until mixture is nearly smooth. Stir in flour by hand.
Divide dough into 3 equal portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least 3 hours or up to 24 hours or until easy to handle.
On a lightly floured surface, roll each portion of dough into a 10-inch circle (about 1/8-inch thick). Cut each circle into 8 wedges. Starting with a wide end, loosely roll each wedge to the point. Place rolled wedges, point sides down, 2 inches apart on ungreased baking sheets. Curve ends slightly to form crescents. Brush tops with egg white and sprinkle with almonds.
Bake in a 375 degree F oven about 20 minutes or until golden. Cool crescents on a wire rack. Drizzle with Almond Glaze. Makes 24 crescents.
In a small bowl, combine powdered sugar, almond extract, and enough milk to make an icing of drizzling consistency.