Preheat the oven to 350 degrees. Generously grease a 9x13-inch baking pan or line it with parchment paper.

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.

Whisk in the eggs, vanilla extract, and almond extract until fully combined.

Add the flour and salt to the wet ingredients and mix until just combined.

Fold in ¾ cup chopped pistachios and 6 oz chopped white chocolate.

Spread the blondie batter evenly into the prepared pan.

Bake for 25 to 27 minutes, or until the edges are set and lightly golden and the center no longer looks wet. Do not overbake; the blondies will continue to set as they cool.

Remove from the oven and let the blondies cool completely in the pan.

Melt the remaining 2 oz white chocolate in a small saucepan over low heat, stirring often. You can also melt it in the microwave in 20-second increments, stirring between each one.

Drizzle the melted white chocolate over the cooled blondies.

Sprinkle the remaining chopped pistachios over the top before the white chocolate sets.

Let the white chocolate set, then cut into squares and serve.