In a bowl of a food processor, add the pistachios and confectioners' sugar and process for about 30 seconds, until the nuts are finely ground. Set aside.
Beat the butter, honey, and salt using an electric mixer with a paddle attachment until creamy, for about 1 minute. Add the pistachio mixture, ground cloves, egg yolk, brandy, and vanilla extract and beat for a couple of minutes more. Now add the all-purpose flour at low speed. Cover the dough and let sit in a fridge for about 30 minutes, until firm enough to handle.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Shape the dough into 1-inch balls and arrange them on the baking sheets. Insert a whole pistachio into each one of them. One sheet at a time, bake the cookies for 15-17 minutes.
When done, transfter to a wire rack to cool completely. Sift the confectioners' sugar over the top until coated and serve. Enjoy!