Preheat the oven to 325F. Line a baking sheet with parchment paper.

In a stand mixer, cream the butter and sugar along with vanilla and almond extracts.

Add the eggs, one at a time and beat till well incorporated.

Sift all the dry ingredients ( flours, baking powder, salt) together.

Combine the dry ingredients to the wet ingredients and gently fold it in.

Mix in the ginger and pistachios as well. Do not over mix. Mix just to combine them all together.

Flour your hands and roll out key lime sized balls on to the parchment paper leaving a little room for expansion. Flatten the balls a little with your fingers or a fork.

Press an almond into it, this is optional.

Bake for 25 mins or so, or until the bottom side of the cookies are golden. Rotate the sheet halfway through.

Cool on a wire rack and store in air tight containers.