Adapted from Erna Bachman 

Yield: About 8 dozen (2-inch) cookies

In a medium bowl, cream the powdered sugar, sugar and butter until creamy and the consistency is smooth (3–5 minutes). Add the egg and almond extract and beat again.

In a separate bowl, mix the flour, rice flour and salt. Slowly add this mixture to the wet ingredient mixture until just blended and a soft dough forms. Wrap in plastic wrap or place in a container with a lid and chill for 3–4 hours or overnight.

Preheat oven to 375°. Cover baking sheets with parchment paper. Sprinkle a small amount of flour on the counter. Working in 3 or 4 batches, roll out the dough until it is about ¼-inch thick and use a 1½- or 2-inch round cookie cutter to cut out cookies. If dough becomes sticky while cutting out the cookies, return the unused portion to the refrigerator to chill again.

Place the cookies on the prepared baking sheets. The cookies can be fairly close together because the dough does not spread significantly. Bake for 7–9 minutes, until just beginning to change color. Remove from oven and allow to cool completely.

Melt the chocolate in a double boiler or in a heatproof bowl over a simmering pan of water. Dip each cookie halfway into the chocolate. Sprinkle with the pistachios. Place the dipped cookies in the refrigerator for 25–30 minutes to firm up the chocolate. Serve cookies within two days, or store in the freezer to help the cookies stay crisp.