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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine softened butter, cream cheese, egg, vanilla, almond extract, and zest. Mix until smooth.
In another bowl, stir together pistachio flour, almond flour, sweetener, baking soda, and salt.
Add dry ingredients into the wet. Mix until a dough forms.
Fold in the white chocolate chips.
Chill dough in the fridge for 30 minutes.
Scoop ~1.5 tbsp portions onto the tray. Flatten slightly.
Bake for 10–12 minutes, until edges are lightly golden.
Cool fully on tray — they firm up as they rest.