In the bowl of a stand-mixer, fitted with the paddle attachment, cream together the butter, sugar, and almond extract until smooth. Turn the mixer down to low and add the flour, salt, and orange zest, and almonds, mixing just until a dough forms, scraping sides and bottom of bowl as needed.
Form the dough into a disc, wrap in plastic wrap, and chill 1 hour.
Preheat oven to 325. Line a large baking sheet with parchment paper.
On a lightly floured surface, using a floured rolling pin, roll the dough out to ¼-inch thickness. Cut with a small shortbread cutter, making about a dozen cookies, placing each on the prepared baking sheet. Bake 15 minutes, or until golden on the edges and firm. Gently remove cookies to a cooling rack to cool completely.
Meanwhile, melt chocolate in the top of a double boiler. When smooth, dip half of each cooled cookie into the melted chocolate and lay the cookies flat on a sheet of wax paper until set. Enjoy cookies with coffee. Store in an airtight container for up to a week.