Prepare the Pistachios:
Finely grind the pistachios using a food processor. Avoid over-processing to prevent turning them into paste. Set aside.

Cream the Butter and Sugar:
In a large bowl, beat softened butter and powdered sugar together until light and fluffy (2–3 minutes). Mix in vanilla and almond extracts until smooth.

Combine Dry Ingredients:
In another bowl, whisk flour and salt together. Gradually add this mixture to the creamed butter mixture on low speed until combined. Fold in the ground pistachios gently until evenly distributed.

Chill the Dough:
Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30–45 minutes to firm up and enhance texture.

Shape the Cookies:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll 1 tablespoon of dough into small balls and arrange them 1 inch apart on the baking sheets.

Bake the Cookies:
Bake for 14–16 minutes or until the bottoms turn light golden. Keep the tops pale for a soft, delicate texture. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Coat in Powdered Sugar:
While still slightly warm, roll cookies in powdered sugar. Let cool completely, then roll again for a snowy white finish.