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

In a large mixing bowl, combine the softened butter and powdered sugar. Beat on medium speed until light and fluffy, about 3-4 minutes.

Mix in the vanilla extract and almond extract if using.

In a separate bowl, whisk together the flour and salt.

Gradually add the flour mixture to the butter mixture and mix until just incorporated.

Fold in the finely chopped pistachios until evenly distributed.

Using a tablespoon or small cookie scoop, form the dough into small balls (about 1 inch) and place them on the prepared baking sheet, leaving space between each ball.

Bake for 12-15 minutes until the bottoms are lightly golden and the tops are firm. Do not brown.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.