Instructions

1. Preheat the oven to 180°C/350°F/gas mark 4. and line a baking sheet with parchment paper or silicon baking mat. Set aside.
2. Combine butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Add pistachios, tangerine zest, salt, vanilla extract, and almond extract. Continue mixing until ingredients are well incorporated. Add flour and mix just until incorporated, about 30 seconds (do not overmix).
3. Shape dough into tablespoon-size balls. Place 1-inch apart on the prepared baking sheet. Bake until bottoms begin to brown, about 13-15 minutes. Remove from the oven and let cool slightly on the baking sheet, about 10 minutes. Once slightly cool, dust generously with more icing sugar.