Cream the softened butter and granulated sugar in a mixing bowl with a mixer on medium speed until light and fluffy, about 2 minutes.

Beat in vanilla extract, almond extract, and salt until combined.

Add the flour in two additions and mix on low just until a soft dough forms and pulls from the sides.

Fold in the finely chopped pistachios with a spatula until evenly dispersed.

Flatten the dough into a 1-inch thick disk, wrap, and chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough to 1/4-inch thickness.

Cut out cookies with a 2-inch cutter, rerolling scraps as needed, and place them 1 inch apart on the prepared sheet.

Bake for 10–12 minutes until the edges are set and barely golden, then remove from the oven.

Let cookies rest on the sheet for 5 minutes before transferring to a cooling rack to cool completely, about 15 minutes.

In a small saucepan over low heat, warm the raspberry jam just until loosened, then whisk together powdered sugar, warmed jam, lemon juice, and 1 tablespoon milk to make a thick but pourable glaze, adding more milk by teaspoons as needed.

Dip or spoon the glaze over cooled cookies, letting excess drip, and sprinkle with coarsely chopped pistachios.

Allow the glaze to set at room temperature for 15–20 minutes before serving.