• Preheat oven to 350°F.
• Grease three 9-inch round cake pans, then line them with parchment paper circles. Grease the parchment paper and set the pans aside until needed.

Cake Batter

• Add the pistachios to the bowl of a food processor and pulse until they are very fine crumbs. You should have about 2 ¼ cups of crumbs.¾
• Add the cake flour, baking powder, baking soda, table salt, and 1 ½ cups of pistachio crumbs to a large bowl (save the rest of the crumbs for the garnish).
• Whisk the dry ingredients to combine and set aside until needed.
• Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer) and beat on high speed until smooth and creamy (3-4 minutes). Scrape the sides and up the bottom of the bowl as needed.
• Add the egg whites to the bowl and whip on high speed until combined (2-3 minutes).
• Add the sour cream, vanilla extract, and almond extract to the mixture and whip to combine. Scrape the sides and up the bottom of the bowl as needed.
• Add the dry ingredients to the mixture and mix until just incorporated.
• Add the milk to the batter, mixing until just combined. Scrape the sides and bottom of the bowl to ensure none of the dry ingredients are sticking to the bottom or sides of the bowl. If you see any lumps, whisk by hand to remove them.
• Pour the batter into the prepared cake pans.
• Place the cake pans on the center rack of the preheated oven and bake for 20-24 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Place the pans on a wire rack and allow them to cool completely in the pans.

  *The cakes must be completely cool before frosting and assembling.

Frosting

• Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer) and beat until light and fluffy.
• With the mixer on low speed, gradually add the confectioner's sugar. Scrape the sides and bottom of the bowl as needed.
• Add the vanilla extract and continue whipping until light and creamy.
• Add the green food coloring to the frosting and whip until light and creamy.

Assembly

• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
• Place the first cake layer on a cake stand, or serving platter.
• Cover the top of the first layer with frosting.
• Repeat the process with the next two layers, spreading the remainder of the frosting on the sides of the cake, saving a little to decorate the top of the cake.
• Garnish the sides and top of the cake with the remaining pistachio crumbs.
• Refrigerate the finished cake for at least 60 minutes before slicing. This will help the cake to keep its shape when slicing.