Preheat oven to 350°. Prepare two cookie sheets with baking paper and spray with oil.
Beat eggs on high in a mixer until foamy, about 3 minutes.
In a separate bowl combine the flour, baking powder, baking soda, lemon zest, and salt.
Add the sugar, oil, vanilla extract, and almond extract to the mixer. Beat on medium until blended.
Add the flour mixture to the liquid mixture and mix on low until just incorporated.
Add the almonds. Mix on low until just incorporated.
For the dough into two logs and place on the two baking sheets.
Cook 35-40 minutes until loaves are firm but remain slightly soft when pressed.
Remove from oven and let cool for 15 minutes.
Slice the loaf into ¾-1 inch pieces. Place back on the baking sheet on their side.
Return to oven. Bake until the pieces are fully dry and slightly golden on both sides, about 20 minutes on each side.
Remove from oven to a cooling rack and allow to cool.
Once the cookies are cooled, melt chocolate in a medium-sized bowl.
Dip cookies in the chocolate sauce one at a time.