In a large mixing bowl, use an electric mixer to cream together 1 cup of softened unsalted butter, ½ cup of granulated sugar, and ¼ cup of powdered sugar until light and fluffy.

Blend in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract until just combined.

In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt.

Using a food processor, finely grind 1 cup of shelled, unsalted pistachios until they resemble a coarse meal.

Gradually add the flour mixture to the creamed butter and sugars, mixing on low speed until just combined. Fold in the ground pistachios.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

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

Remove the chilled dough, pinch off small portions, and roll them into 1-inch balls, placing them 2 inches apart on the baking sheets.

Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden.

Let the cookies rest on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Dust cooled cookies with additional powdered sugar for an elegant touch.

Serve at your desired occasion or store in an airtight container at room temperature for up to 3 days.