In a large mixing bowl, cream together 1 cup of room temperature unsalted butter and 1 cup of powdered sugar until light and fluffy.

Add 1 teaspoon of vanilla extract and ½ teaspoon of almond extract; mix on low speed until combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of finely ground pistachios, and ¼ teaspoon of salt. Fold this dry mixture into the wet ingredients until just combined.

Scoop and roll the dough into balls, place on a parchment-lined baking sheet, and press your thumb to create an indent. Chill in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C) and bake the cookies for 12-14 minutes until edges are lightly golden.

Allow cookies to cool, then fill the thumbprints with pistachio cream or butter and sprinkle with chopped pistachios.