In a large mixing bowl, whisk together the dry ingredients: flour, baking powder and salt.
Using an electric mixer or a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
Add the egg and egg yolk, mixing well after each addition. Add the vanilla and almond extracts, mix well.
Divide the dough in two pieces and form a flat disc. Wrap each disc with plastic wrap and refreidgetate overnight.
Preheat the oven to 375 degrees F.
On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Using a cookie cutter, cut out an even number of round bottom cookies and top cookies. Sprinkle the cookies tops with crushed pistachios and gently press.
Bake for about 8 minutes or until a very pale golden color on the edges appears.
Remove from oven, transfer to a wire rack and let cool completely. Roll out remaining dough and repeat.
Once the cookies are cool, spread the bottom cookies with a teaspoon of jam. Place the pistachio cookie on top.