WHAT YOU NEED:

• 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup sugar
• 1 large egg
• 3 tablespoons plus 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

PREPARE:

• Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets.
• Place butter and chocolate in medium microwave-safe bowl.
• Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth.
• Add sugar and egg; whisk until smooth, about 1 minute.
• Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
• Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet).
• Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies.
• Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds.
• Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes.
• Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.
• DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.