Chocolate Pistachio Cookies

-  2 cups shelled pistachio or macadamia nuts, finely chopped -  1-3/4 cups all-purpose flour -  1/4 cup unsweetened cocoa powder -  3/4 tsp. baking soda -  1/2 tsp. salt -  3/4 cup PLUS 1 Tbsp. I Can't Believe It's Not Butter!® Spread -  1 cup granulated sugar -  3/4 cup firmly packed brown sugar -  2 eggs -  3 squares (1 oz. ea.) unsweetened chocolate, melted -  1/2 tsp. vanilla extract -  1/8 tsp. almond extract -  1-1/2 squares (1 oz. ea.) unsweetened chocolate -  2 Tbsp. confectioners sugar

Preheat oven to 375°. Lightly spray baking sheets with I Can't Believe It's Not Butter!® Spray Original; set aside. Reserve 3 tablespoons pistachios for garnish.

Combine flour, cocoa powder, baking soda and salt in medium bowl; set aside.

Beat 3/4 cup I Can't Believe It's Not Butter!® Spread, granulated sugar and brown sugar until light and fluffy in large bowl with electric mixer, about 5 minutes. Beat in eggs, one at a time, beating 30 seconds after each addition. Beat in melted chocolate and extracts. Beat in flour mixture just until blended. Stir in pistachios.

Drop dough by rounded tablespoonfuls, 1-inch apart on prepared baking sheets. Bake one sheet at a time 8 minutes or until tops are puffed and dry but still soft when touched. (DO NOT OVER BAKE). Cool 5 minutes on wire rack; remove from sheets and cool completely.

For icing, melt chocolate with remaining 1 tablespoon Spread in microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Stir in confectioners sugar. Lightly spread 1/4 teaspoon icing on each cookie, then sprinkle with reserved pistachios. Let stand 20 minutes before serving.