• 6 tablespoons (3/4 stick) unsalted butter, cut into cubes
  • 2 ounces bittersweet dark chocolate, chopped
  • 1/2 cup sugar
  • 1 large egg
  • 3 tablespoons + 1 teaspoon all purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of coarse kosher salt
  • Nonstick vegetable oil spray
  • 1/4 cup chopped pistachios

Place rack in the bottom half of the oven and preheat to 350˚F.  Butter 2 baking sheets and then place the butter and the chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk the mixture until smooth.  Add the sugar and egg and continue whisking until smooth, about 1 minute.  Add the flour, both extracts, and salt; stir enough to blend. Let the batter stand for 10 minutes.

Scoop batter, about a rounded teaspoonful at a time, onto prepared baking sheets, spacing apart (12 per sheet). Spray a little nonstick spray onto the the sheet of plastic wrap. Place the plastic wrap, sprayed side down, over cookies. Use your fingers to press each mound into a 2 1/2 to 2 3/4-inch round. Remove and discard the plastic wrap. Sprinkle the pistachios over the rounds. Bake the cookies until slightly darker at edges and firm in center, one sheet at a time, for about 7 minutes. Cool the cookies on the sheet for 2 minutes before transferring the cookies to the rack to cool completely. The cookies can be made 5 days ahead of the serving time.  If needed store in an airtight bag or container at room temperature.