Step 1: Prep the Ingredients

1. Chop the Pistachios: Using a sharp knife, coarsely chop the pistachios. Reserve a few tablespoons for garnishing, if desired.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2: Cream the Butter and Sugars

1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
2. Add the egg and vanilla extract (and almond extract, if using). Mix until fully incorporated.

Step 3: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed. Mix until just combined—avoid overmixing to keep the cookies tender.
2. Fold in the chopped pistachios and white chocolate chips (if using) with a spatula until evenly distributed.

Step 4: Chill the Dough

1. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the flavors meld and prevents the cookies from spreading too much during baking.

Step 5: Shape the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Scoop out the dough using a small cookie scoop or tablespoon, rolling it into 1-inch balls. Place the dough balls on the baking sheets, spacing them about 2 inches apart. Press each ball slightly to flatten the top.

Step 6: Bake

1. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and slightly golden. The centers may look soft but will firm up as the cookies cool.
2. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Garnish and Serve

1. If desired, sprinkle the cookies with powdered sugar or press a few extra chopped pistachios onto the tops for a polished look.
2. Serve immediately or store in an airtight container for later.