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In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed,
about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate
bowl for later use.
Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into
food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until
mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining
pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in
the large mixing bowl and set aside.
In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture
and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add
egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl,
about 15 to 30 seconds.
Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use
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