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In a bowl, blend the softened butter and confectioners' sugar with the vanilla and almond extracts using your hands or a KitchenAid, mixing until creamy without overmixing.
Add the flour and mix gently.
Pour in ½ cup of the chopped pistachios and blend until just combined.
Roll the dough into a log about 11 inches long, dampen with slightly wet hands, and roll in the remaining chopped pistachios.
Wrap in parchment paper and chill for 1 hour or up to 1 week.
Slice and place on a tray lined with parchment.
Bake at 350°F for 18–20 minutes until lightly golden.
Cool and store at room temperature for up to 4 days, or freeze for later.