In large mixer bowl, beat butter, sweetened condensed milk, eggs, vanilla and almond extract until well blended. Combine flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Stir in almonds. Divide dough into 4 equal parts. Wrap each in plastic wrap; flatten into disk. Chill until firm enough to roll, about 2 hours. Heat oven to 350 degrees. Remove one part of dough at a time from refrigerator. Roll to about 1/8 inch thickness on floured surface. Cut into desired shapes. Place on lightly greased cookie sheet. Bake 6 to 8 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle chocolate glaze over top, if desired.