Pulse pistachios in a food processor until small crumbs form. Set aside.

Using a mixer, beat the butter until smooth. Add the confectioners? sugar, vanilla extract, and almond extract, and beat until combined.

Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using). Mix until combined; the dough will be thick.

Cover the dough tightly and chill in the refrigerator for 30 minutes and up to 3 days.

Preheat oven to 350?F (177?C). Line baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1 tablespoon each, placing them 2 inches apart on the baking sheets.

Bake the cookies until lightly browned on the bottom edges, about 14-15 minutes.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

For the icing, melt 1/4 cup butter in a light-colored skillet over medium heat, stirring until browned.

Whisk in confectioners? sugar, milk or cream, and vanilla until smooth. Adjust consistency if needed.

Dip cookies in icing or drizzle on top. Let set for 1-2 hours.