Finely chop the salted pistachios and set aside. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and almond extract until combined. Stir in green food coloring if using.

Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. This helps flavors deepen and firms the dough for shaping.

Scoop portions of the chilled dough and roll into balls, placing them on a prepared baking sheet with some space in between.

Bake in a preheated oven at 350°F (180°C) for about 15 minutes or until edges are golden brown. Let cool slightly on the baking sheet before transferring to a wire rack.

For the icing, melt butter in a saucepan over medium heat until golden brown. Whisk in powdered sugar, milk, and almond extract until smooth.

Decorate cooled cookies with the icing, either by piping it on or dipping the tops. Allow to set at room temperature for 1-2 hours.