In a mixing bowl, beat 1 cup of softened unsalted butter and 1 cup of powdered sugar together until the mixture is light and fluffy, about 2-3 minutes. Gradually mix in ½ cup of pistachio paste, 1 large egg yolk, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract until everything is well combined and smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour and ½ teaspoon of salt to ensure even distribution. Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined. The dough for your Pistachio Cream Cookies should be soft and slightly sticky, perfect for shaping.

Using a tablespoon or cookie scoop, portion the dough and roll each piece into a ball, placing them on a baking sheet lined with parchment paper. Ensure there is enough space between each ball to allow for spreading. Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.

Once baked, allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. Meanwhile, prepare the cream filling by mixing together an additional ½ cup of pistachio paste with ½ cup of softened butter and 1 cup of powdered sugar until smooth. If the filling is too thick, add a splash of milk to reach your desired consistency.

To assemble your Pistachio Cream Cookies, spread a generous layer of the creamy filling onto the flat side of one cookie and top it with another cookie, creating a delightful sandwich. For a beautiful finishing touch, dust the assembled cookies with powdered sugar and sprinkle crushed pistachios on top before serving.