3/4 cup plus 2 tablespoons (115 grams) all-purpose flour
Heat oven to 325 degrees F. Line the bottom and long sides of a 1 regular sized loaf pan (or 2 mini as a I did) with a sling of parchment paper. Coat paper and exposed short sides of loaf pan with nonstick spray or butter.
In a food processor grind pistachios, sugar and salt together until as powdery as you can get them without it turning to paste. Cut butter into small chunks and add to pistachio mixture. Blend until the mixture loosens up into a frosting-like consistency, i.e. smooth and shiny. Add eggs, one at time, blending briefly between each, scraping down sides as needed. Add milk, extracts and baking powder and blend to fully combine, scraping down the bowl. Add flour and pulse just until it disappears.
Scrape batter into prepared pan and spread top smooth. Bake for 60 to 70 minutes until a toothpick inserted into the center of the cake to come out clean. Or about 40 minutes for mini loaf pans. Let cake cool in pan on rack for 10 to 15 minutes, then run a knife around cake and transfer to cooling rack. Let cool completely.