Grind the pistachios: Place 30g pistachios in a food processor and pulse until fine crumbs form. Reserve 1/4 cup for dough and the rest for rolling.

Make cookie dough: Cream together soft butter, granulated sugar, vanilla extract, and almond extract until pale and fluffy.

Combine dry ingredients: Whisk together flour and ground pistachios in a separate bowl. Add to butter mixture, then fold in until dough forms. Shape into a log, wrap, and chill for 30-60 minutes.

Shape cookies: Slice chilled dough into 13 pieces. Roll into balls, coat evenly in reserved ground pistachios. Make an indent in the center of each ball with the back of a teaspoon.

Prepare for baking: Preheat oven to 350°F (175°C). Line two large cookie sheets with parchment paper.

Make raspberry filling: In a small bowl, mash frozen raspberries with a little sugar until smooth. Spoon about a teaspoon of filling into each cookie indent.

Bake and cool: Bake for 15 minutes until golden and filling is set. Let cookies cool on trays for 3 minutes, then transfer to a wire rack to cool completely.