In a large mixing bowl, beat together 1 cup of softened unsalted butter, ½ cup of granulated sugar, and ¼ cup of powdered sugar using an electric mixer for about 3-5 minutes until light and fluffy.

Mix in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract until fully 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, pulse 1 cup of shelled, unsalted pistachios until finely ground and add to the dry ingredients.

Gradually add the dry mixture into the wet mixture, mixing gently until just combined, then fold in the finely ground pistachios.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

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

Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets with space in between.

Bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack.

Dust the cooled cookies with powdered sugar before serving.

Enjoy immediately or store in an airtight container at room temperature for up to 3 days.