In a food processor, blend the roasted salted pistachios with olive oil until a thick, creamy paste forms, taking about 1-2 minutes. Scrape down the sides as needed, and set aside a couple of tablespoons of ground pistachios for topping later.

In a large mixing bowl, cream the softened salted butter together with the light and granulated sugars using an electric mixer for approximately 3 minutes until light and fluffy. Add in the egg and vanilla and almond extracts, mixing until well combined, then incorporate the pistachio paste until smoothly blended into the mixture.

In a separate bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until well combined. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; you want your cookies to remain tender.

Cover the bowl with plastic wrap and place it in the refrigerator for about 2 hours. Chilling the dough helps the flavors meld together and ensures the cookies maintain their shape while baking.

Preheat your oven to 350°F (175°C). While the oven heats up, prepare your baking sheets by lining them with parchment paper.

Using a cookie scoop that holds about 1.5 ounces of dough, portion out the dough onto the prepared baking sheets, spacing them about 3 inches apart. Sprinkle the reserved ground pistachios on top.

Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are golden brown but the centers remain soft. Let them cool on the sheet for about a minute before transferring to a wire rack.

If desired, finish each cookie with a light sprinkle of flaky sea salt while they're still warm. Allow your cookies to cool completely on the wire rack before serving.