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

In a large mixing bowl, combine softened unsalted butter and powdered sugar. Beat with an electric mixer for 2-3 minutes until light and fluffy.

Stir in vanilla and almond extracts into the butter and sugar mixture.

In a separate bowl, whisk together all-purpose flour and a pinch of salt.

Gradually add the dry mixture to the wet mixture and stir gently until just combined.

Fold in coarsely chopped pistachios into the dough evenly.

Form the dough into 1-inch balls and space them 2 inches apart on the prepared baking sheet. Flatten each ball slightly and sprinkle some extra chopped pistachios on top.

Bake the cookies for 12-15 minutes until the bottoms turn lightly golden while the tops remain pale.

Remove the cookies and let them cool on the baking sheet for about 5 minutes. Roll each cookie in powdered sugar while warm.