Begin by chopping the salted pistachios into small, crumbly pieces and set them aside. In a mixing bowl, beat softened butter until it’s creamy and smooth, about 2 minutes. Add in the powdered sugar, vanilla extract, almond extract, and a drop of green food coloring, mixing until everything is well combined. Gradually incorporate the flour and the chopped pistachio crumbs until a thick dough forms, making sure it's evenly mixed.

Once the dough is ready, cover it with plastic wrap and place it in the refrigerator to chill for 30 minutes. This helps the flavors meld together and makes the dough easier to handle when shaping. While the dough chills, preheat your oven to 350°F (180°C), lining a baking sheet with parchment paper for easy cleanup.

After chilling, remove the dough from the refrigerator and scoop out portions to roll into balls approximately 1 inch in diameter. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.

Place the baking sheet in the preheated oven and bake for 15 minutes or until the edges are lightly golden. Let the cookies cool completely on the sheet.

Prepare the brown butter icing by browning approximately ½ cup of butter in a saucepan over medium heat. Stir frequently, watching for a nutty aroma and golden brown color. In a bowl, combine the browned butter with powdered sugar, a splash of milk, and almond extract, mixing until smooth.

Once the cookies are cooled, pipe the brown butter icing onto each cookie or dip their tops directly into the icing. Allow the icing to set for 1-2 hours at room temperature until firm.