1. Preheat oven to 325 degrees. Grease and flour a large baking sheet.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg and salt. Stir into the creamed mixture until just blended. Mix in almonds. Dough will be firm.
3. Divide dough into two pieces. Form into flat loaves about 1/2-inch tall and 12 inches long. Place loaves about 2 inches apart on the prepared cookie sheet.
4. Bake in preheated oven for 25 minutes, or until a light golden brown. Immediately remove loaves (carefully!) to a cutting board. Using a bread knife, slice diagonally into 1/2-inch wide pieces. Place cut pieces back on the cookie sheet, about 1/4 to 1/2-inch apart.
5. Bake again for 10-20 minutes, or until dry and crispy. Cookies should not brown much more.
6. If desired, place chocolate pieces in a small microwave-safe bowl and melt in the microwave, stirring every 20 seconds or so. Spread or spread on one side of each cookie.
