Pulse the pistachios in a food processor until finely ground. In a large bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.

In a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla, almond extract, and sour cream.

With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.

Preheat the oven to 350°F (175°C). Generously grease a 10- or 12-cup bundt pan. Pour the batter into the pan, smooth the top, and tap the pan on the counter. Bake until golden and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 60 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

To make the glaze, beat the cream cheese until smooth. Gradually add the powdered sugar, 2 tablespoons of milk, and vanilla, beating until smooth and pourable. Add an extra tablespoon of milk if needed for a drizzling consistency.

Place the cooled cake on a serving plate. Pour the glaze over the top, letting it drip down the sides. Slice and serve.