1. In a large bowl beat butter till creamy (around 1 minute).
  2. Beat in sugar on high speed until light and fluffy (3-4 minutes).
  3. Add egg, vanilla, and almond extract. Beat for 2 minutes.
  4. Add in the orange zest and beat for another 1 minute.
  5. Mix the dry ingredients in a bowl and gradually stir into wet ingredients (careful not to overbeat at this point).
  6. Divide dough in half. On a lightly floured surface, roll each into a 1/4″ rectangle. Wrap in plastic and refrigerate for 1 hour (or until firm enough to roll).
  7. Preheat oven to 175°.
  8. Cut the dough with a cookie cutter. Place on a lined cookie sheet and refrigerate for another 15 minutes.
  9. Bake for 8-10 minutes or until the edges are light brown. Cool untouched for 5 minutes and then transfer to a wire rack to cool completely.
  10. Heat melting chocolate. Dip the cooled cookies into the chocolate and place them back on the lined cookie sheet. Refrigerate until set.