In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating until combined after each addition. Beat in pistachio cream; scrape sides of bowl. Beat in extracts.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until almost completely combined. Fold in 4 ounces (113 grams) white chocolate and chopped pistachios until combined and no dry streaks remain. Dollop 1½ tablespoons jam (30 grams) on top of dough, and just barely fold it in to break up any large pockets of jam (this preserves the marbling effect).
Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 35 grams each), adding up to remaining 1½ tablespoons (30 grams) jam to dough as needed, and place on prepared pan. Top dough with finely chopped pistachios and remaining 2 ounces (57 grams) white chocolate, gently pressing to adhere. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
Place dough portions at least 2 inches apart on prepared pans.
Bake until very light golden brown and edges are set, 10 to 12 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
Spoon Raspberry Buttercream into a pastry bag, and cut a ½-inch opening in tip. Pipe about 1½ tablespoons (30 grams) buttercream each onto flat side of half of cookies, and top with remaining cookies, flat side down. Store in an airtight container for up to 3 days.
Notes
Pistachio cream, also known as crema al pistacchio, is a sweet, luxurious Italian spread made from blended pistachios, milk, and sugar. It is not the same thing as pistachio paste or butter.