Place the butter and powdered sugar in the bowl of a stand mixer and beat until the mixture is light and fluffy. Add the egg yolks and the whole egg, mixing well until fully incorporated.

Reduce the speed and add the vanilla, two tablespoons of the flour, and the nutmeg. Dissolve the baking soda in the brandy and pour it into the mixture.

Begin alternating additions of flour and roasted almonds, mixing until a soft, pliable dough forms. You may not need all the flour—add just enough so the dough is easy to handle.

Preheat the oven to 340°F (170°C) with convection. Shape the dough as desired and bake for 35–40 minutes, until golden brown.

Melt the chocolate in a double boiler. Once the cookies are baked and completely cooled, dip them in the chocolate to coat. Sprinkle with chopped pistachios!