Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, beat together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Add 2 room temperature eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of almond extract and 1/2 teaspoon of vanilla extract.

In a separate bowl, combine 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 box of pistachio pudding mix. Whisk until blended.

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.

Pour the prepared batter into the greased baking pan, spreading it evenly.

Bake for 20-25 minutes, until the edges turn slightly golden and a toothpick inserted into the center comes out clean.

Allow the bars to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

For optional topping, drizzle with pistachio glaze and sprinkle with chopped pistachios before serving.