In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of cinnamon, and nutmeg.

In the bowl of an electric mixer, combine the melted butter and 1 cup of sugar. Add the vanilla and almond extract. Beat on medium speed until blended.

Add the eggs, continuing to beat until the mixture is thickened and pale yellow, about 2 to 3 minutes.

Gradually add the dry ingredients to the wet mixture while on low speed. Mix until just incorporated.

Fold in the chocolate chips and chopped nuts, if using.

Cover the bowl with plastic wrap and refrigerate to chill until firm, approximately 1 to 2 hours.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Dust a clean work surface with flour. Divide the chilled dough into two portions and shape each into a log about 2 inches wide, 13 inches long, and 1 inch tall.

Bake for about 25 minutes until the logs are lightly golden, rotating the pans halfway through.

Place the baked logs on cooling racks for about 15 minutes.

In a small bowl, mix the remaining tablespoon of sugar with ¼ teaspoon cinnamon.

Once cooled, cut the logs diagonally into ¾-inch thick slices.

Flip the slices onto their sides and sprinkle half of the cinnamon sugar over them, flipping them to repeat with remaining sugar.

Lower the oven temperature to 250°F (120°C) and bake until golden and crisp, around 40 to 45 minutes.

Let the mandel bread cool on the baking sheets on wire racks.

Store in an airtight container at room temperature for up to two weeks.