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

Cream together 1/2 cup of softened unsalted butter and 1/2 cup of powdered sugar for about 2-3 minutes until light and fluffy.

Mix in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract into the butter-sugar blend.

Whisk together 1 3/4 cups of all-purpose flour and a pinch of salt, then gradually combine with the creamed mixture.

Fold in 1 cup of chopped pistachios into the dough.

Shape the dough into 1-inch balls and place them on the baking sheet.

Gently flatten each ball slightly and sprinkle with additional chopped pistachios.

Bake for 12-15 minutes until the bottoms are lightly golden.

Cool on the baking sheet for about 5 minutes, then roll in powdered sugar.

Transfer cookies to a wire rack to cool completely and optionally roll in powdered sugar again.