Prep your oven and pan. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and help even browning.

Mix dry ingredients. In a medium bowl, whisk the almond flour, sweetener, baking soda, and salt until well combined and lump-free.

Cream the butter. In a separate large bowl, beat the softened butter with a hand mixer for 30–60 seconds until smooth and slightly fluffy. Add the egg, vanilla, and almond extract. Beat again until fully incorporated. Scrape down the sides as needed.

Combine wet and dry. Add the dry mixture to the butter mixture. Mix on low until a soft dough forms. It should be thick but not crumbly.

Fold in pistachios. Stir in the chopped pistachios (and chocolate, if using) until evenly distributed. If the dough feels sticky, chill it for 10–15 minutes to firm up.

Shape the cookies. Scoop 1 to 1.5 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the lined sheet. Gently flatten each ball to about 1/3 inch thick—the cookies won’t spread much on their own.

Top and bake. Press a few extra pistachio pieces on top for looks and crunch. Bake for 9–12 minutes, or until the edges are lightly golden and the centers look set.

Cool completely. Let the cookies rest on the baking sheet for 10 minutes, then move them to a wire rack to cool fully. They firm up as they cool, so don’t rush this step.

Optional finish. Sprinkle with a tiny pinch of flaky sea salt once cooled for a sweet-salty contrast.