First Step: PREPARE THE PISTACHIOS

1. Toast the Pistachios: Start by preheating your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet in an even layer. Toast them in the oven for about 5-7 minutes, stirring once or twice to ensure even roasting. This will bring out the rich, nutty flavor of the pistachios.
2. Chop the Pistachios: Once the pistachios are toasted and cooled, chop them coarsely. You want small pieces that will distribute evenly throughout the dough, giving each bite a bit of crunch and flavor.

Second Step: MAKE THE SHORTBREAD DOUGH

1. Cream the Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until smooth and fluffy. This can take about 3-5 minutes with an electric mixer. The goal is to incorporate air into the butter to create a light, tender texture for the cookies.
2. Add Vanilla and Almond Extract: Once the butter and sugar mixture is light and fluffy, add the vanilla extract and almond extract (if using). Mix until just combined.
3. Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, stirring until the dough comes together. Be careful not to overmix, as this can affect the texture of the shortbread.
4. Add the Pistachios: Fold the toasted and chopped pistachios into the dough. The pistachios should be evenly distributed throughout the dough, giving every bite a delightful crunch.

Third Step: CHILL THE DOUGH

1. Form the Dough into Logs: Divide the dough in half and roll each portion into a log about 1.5 inches in diameter. If you prefer, you can roll the dough into a flat disc, but logs tend to work better for slicing uniform cookies.
2. Chill the Dough: Wrap each dough log in plastic wrap and refrigerate for at least 30 minutes, or until firm. Chilling the dough helps the cookies maintain their shape during baking and ensures they have a crisp, tender texture once baked.

Fourth Step: PREPARE AND BAKE THE COOKIES

1. Preheat the Oven: While the dough is chilling, preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Slice the Dough: After the dough has chilled, remove it from the refrigerator and unwrap it. Slice the dough logs into 1/4-inch thick rounds. You can make them thicker if you prefer a more substantial cookie, but thinner cookies will be crispier.
3. Roll in Chopped Pistachios: If you like, roll the edges of each cookie slice in finely chopped pistachios. This adds a nice visual touch and extra crunch. It’s also a great way to highlight the pistachio flavor.
4. Bake the Cookies: Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Be sure to check after 8 minutes, as shortbread can brown quickly. The centers should remain soft, but the edges will have a slight crisp.
5. Cool the Cookies: Once the cookies are baked, remove them from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely. Cooling ensures they set properly and helps preserve their delicate texture.

Fifth Step: GARNISH AND SERVE

1. Dust with Powdered Sugar: Once the cookies are completely cool, you can dust them lightly with powdered sugar for an elegant touch. This is optional but adds a beautiful, sweet finish to the cookies.
2. Serve: Arrange the cookies on a platter and serve. They are perfect for enjoying with a cup of tea or coffee, making them a great snack for afternoon gatherings or holiday parties.