Cream the softened unsalted butter and powdered sugar together in a bowl using a mixer for 2-3 minutes until light and fluffy.

Mix in the vanilla extract and almond extract until fully incorporated.

In another bowl, whisk together all-purpose flour, finely ground pistachios, and salt. Gradually mix into the wet ingredients until just combined.

Scoop 1-tablespoon portions of dough, roll them into balls, and place them on a parchment-lined baking sheet. Indent the center of each ball with your thumb.

Chill the dough in the refrigerator for 30 minutes before baking.

Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes, or until edges are golden but centers remain soft.

Let cookies cool completely, then fill indents with pistachio cream and sprinkle chopped pistachios on top.