Preheat the oven to 355°F/180°C (convection).

In a large bowl, beat butter, pistachio paste, and sugar until smooth. Add the egg and mix until incorporated. Add flour, baking powder, and baking soda; mix until a smooth cookie dough forms. Chill dough 20 minutes if sticky.

Divide dough into 3 ounces/85-gram balls. Place on a parchment-lined baking sheet, spacing evenly. Bake 12–13 minutes until the edges are lightly golden. Cool completely on a wire rack.

Once cooled, drizzle with milk and white chocolate, pipe pistachio praline, and top with whole pistachios.