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

In a large mixing bowl, combine melted unsalted butter with ½ cup of powdered sugar and mix until fluffy.

Stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract until well blended.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour and a pinch of salt. Gradually incorporate into the wet mixture.

Gently fold in 1 cup of coarsely chopped pistachios.

Shape the dough into 1-inch balls and arrange on the baking sheet, slightly flattening each ball.

Bake for 12-15 minutes until the bottoms are golden and tops remain pale.

Cool cookies on the baking sheet for about 5 minutes before rolling in powdered sugar.

Transfer cookies to a wire rack to cool completely.