In a medium bowl, cream together the butter and sugar until smooth. Stir in 1 egg and the almond essence. Combine the salt and flour; stir into the sugar mixture with your hands until a smooth dough forms.
Roll and cut the dough into log shaped pieces about 1cm thick and 5-7cm long. Dip each piece in the beaten eggs, then in remaining 1/2 cup sugar and then roll them in almonds. Place them 2cm apart onto ungreased baking tray.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.