Cream together 1 cup of softened unsalted butter with ½ cup granulated sugar and ½ cup powdered sugar for 3-5 minutes until light and fluffy.

Mix in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract, beating until just combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt.

Finely grind 1 cup of shelled, unsalted pistachios until flour-like.

Gradually add the dry mixture to the creamed butter mixture, then fold in the ground pistachios.

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

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

Roll dough into 1-inch balls and place on the baking sheets 1 inch apart.

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

Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Dust with powdered sugar before serving.