There’s something truly magical about the melt-in-your-mouth crumbly texture paired with tangy raspberry jam in this Pistachio Linzer Cookies Recipe. These charming little sandwiches are as delightful to look at as they are to eat, perfect for sharing or treating yourself.

A white plate with a red dotted rim holds many green sandwich cookies stacked on each other. Each cookie has two layers: a textured bright green biscuit layer on top and bottom, with the top biscuit featuring a heart-shaped cutout showing dark reddish-purple jam in the middle. Some cookies have chopped pistachio nuts sprinkled on top and around them on the plate. Around the plate, there are scattered crushed pistachio nuts and two metal cookie cutters near the bottom right corner. To the left, a small glass jar with dark jam rests on a red and white checkered cloth. A wooden bowl filled with pistachios appears on the right side. The surface is a white marbled texture with a beige fabric partially visible at the bottom left. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pistachio Linzer Cookies Recipe
Top Tip
How to Serve Pistachio Linzer Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pistachio Linzer Cookies Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these Pistachio Linzer Cookies. Their nutty base mixed with a sweet jam center makes the perfect combo every time. Plus, making them is such a satisfying process—you get to play with dough and shapes, and the smell? Oh, it fills your kitchen with cozy vibes.

Unique Nut Twist: Ground pistachios add a fresh, buttery flavor that’s a brilliant twist on classic Linzer cookies.
Impressively Easy: Despite their fancy look, these cookies come together with simple steps and everyday ingredients.
Beautiful Presentation: The cutout tops dusted with powdered sugar make these cookies charming gifts or festive treats.
Customizable Fillings: You can easily swap the raspberry jam for your favorite preserves to keep things exciting.

Ingredients & Why They Work

This recipe’s ingredients blend to create a tender yet sturdy dough that holds the delicate jam filling perfectly. The pistachios lend a subtle crunch and a lovely green tint without needing artificial coloring, though adding a hint of green gel food coloring is a fun option if you want to dial up the festive factor.

Flat lay of a small heap of shelled unsalted pistachios, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl containing coarse salt, a slab of very soft unsalted butter, a small white ceramic bowl with packed light brown sugar, a small white ceramic bowl holding vanilla extract, a small white ceramic bowl with bright red raspberry jam, and a small white ceramic bowl with powdered sugar dusting powder, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shelled unsalted pistachios: Grinding your own brings out a fresher, nuttier flavor than pre-ground; aim for finely ground but not paste-like.
All-purpose flour: Provides structure; you can use gluten-free flour if needed, just ensure it’s a reliable blend for baking.
Salt: Balances the sweetness and enhances the nutty flavor.
Unsalted butter: Use softened, never melted, to achieve the right dough texture and richness.
Light brown sugar: Adds moisture and a touch of caramel flavor, complementing the pistachios beautifully.
Vanilla extract: Elevates the overall aroma and depth of flavor.
Green gel food coloring (optional): Fun for a holiday pop of color, especially if you want a festive twist.
Raspberry jam: Tart and sweet, it perfectly balances the buttery, nutty dough.
Powdered sugar: For a light dusting that adds elegance and a gentle sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Pistachio Linzer Cookies Recipe is how flexible it is. You can easily tweak the jam flavor or even the shape of your cookies to suit your mood or occasion. It’s all about making the recipe your own and having fun with it.

Variation: I’ve swapped raspberry jam for apricot or red currant when I felt like a different zing; both turn out fantastic and give the cookies a fresh twist.
Dietary tweaks: I’ve adapted this to gluten-free flour blends without a hitch—just make sure your blend includes the right binding agents.
Color pops: Adding green gel coloring to the dough makes for a festive green cookie, especially cute around Christmas or St. Patrick’s Day.

Step-by-Step: How I Make Pistachio Linzer Cookies Recipe

The image shows a pile of green sandwich cookies with flaky texture and small crumbs scattered around. Each cookie has two layers with a visible red jam filling in the middle, and the top layer has a heart-shaped cutout revealing the shiny jam below. The cookies have a scalloped edge and a slightly rough surface with specks of nuts or similar ingredients. One cookie is partially eaten, showing the crumbly interior and the jam inside. All cookies rest on a white plate with small red patterns around the edge, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Grind Pistachios with Care

Start by pulsing your shelled unsalted pistachios in a food processor until they’re finely ground but not a paste. I like to give short pulses and check frequently to avoid over-processing—it preserves that lovely nutty texture. Transfer the ground pistachios to a bowl and whisk them with the flour and salt. This step blends the dry ingredients perfectly before you add the wet stuff.

Step 2: Mix Butter, Sugar, and Vanilla

In another large bowl, soften the butter until it’s almost creamy but not melted—this is crucial to get the texture right. Add the light brown sugar and vanilla extract and mix until smooth. I usually start with a spatula and finish with a mixer on low to get rid of lumps. If you want that festive vibe, this is the time to mix in a few drops of green gel food coloring. Stir well until the color is evenly distributed.

Step 3: Combine Dry and Wet Ingredients

Now, add your pistachio-flour mixture to the butter mix. This dough is naturally crumbly, so be patient—start stirring with a spoon and finish with your hands to bring it all together. It should form a ball when you press it firmly, but still feel slightly crumbly around the edges. If it feels too dry, you can give your hands a little squeeze together to help it bind.

Step 4: Chill the Dough

Press the dough into a disc on plastic wrap, then pop it in the fridge for at least two hours. This step is a game-changer—it prevents spreading while baking and ensures crisp edges on your cookies. Overnight chilling works too if you want to prep ahead.

Step 5: Cut Out Your Cookies

Preheat your oven to 350°F and prepare baking sheets with parchment paper. Lightly flour your surface, then roll out the dough to about a ¼-inch thickness. Don’t worry if the edges crack a bit—they’re easy to patch back together. Use a 2-inch cookie cutter for full cookies, and for half the batch, cut out smaller shapes in the centers (I love using a heart shape for that classic Linzer look). This step might take some patience, but it’s also the most fun part—like crafting little edible works of art.

Step 6: Bake with Attention

Bake the cookies with cutouts for about 7 minutes, and the solid cookies for 8 minutes. The timing difference is key because the cutout cookies bake quicker and you want them to keep their shape without browning too much. Once done, dust the cutout cookies with powdered sugar while still warm—they soak it up nicely. Let them cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Step 7: Assemble Those Beautiful Sandwiches

When the cookies are cool, spread a teaspoon of raspberry jam on the solid cookie bases. Carefully sandwich with the powdered sugar-dusted cookie tops. Press gently to avoid breaking but firm enough that they stick together. I find chilling the assembled cookies for 10–15 minutes helps meld everything beautifully, but they’re irresistible even right away.

Top Tip

After making Pistachio Linzer Cookies a few times, I’ve picked up on a few tricks that really make or break the final result. These tips helped me avoid crumbly disasters and get those perfect sandwich cookies that everyone loves.

Don’t Rush the Chill: Chilling the dough is non-negotiable. I tried skipping this once and ended up with cookies spreading everywhere. The chill firms the dough and helps maintain those crisp edges.
Handle Dough Gently: Because of the nutty flour mix, the dough can seem fragile. Use your hands carefully to bring it together and patch cracks as you roll it out.
Powdered Sugar Timing: Dust the cutout tops right after baking while still warm—this lets the sugar stick nicely and creates that classic Linzer look.
Jam Consistency: I prefer thicker jams like raspberry seedless to avoid soggy cookies. If your jam is runny, gently cook it down or strain excess liquid before spreading.

How to Serve Pistachio Linzer Cookies Recipe

Pistachio Linzer Cookies - Serving Suggestion

Garnishes

My go-to garnish is a light dusting of powdered sugar, which gives these cookies that snowy, delicate look. Sometimes, I sprinkle finely chopped pistachios around the edges for extra color and crunch—it’s a lovely touch that complements the nutty flavor inside.

Side Dishes

These cookies are lovely on their own with afternoon tea or coffee, but they shine alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream if you’re serving dessert. During the holidays, I like pairing them with mulled wine or spiced cider.

Creative Ways to Present

For special occasions, I arrange the cookies on a tiered cake stand with fresh berries and mint leaves for pops of color. Wrapping them individually in cellophane tied with a ribbon makes for lovely party favors or gifts that always impress. Another fun idea is to use different jam colors for a vibrant effect—imagine a variety of berry flavors creating a rainbow on your platter.

Make Ahead and Storage

Storing Leftovers

I store my baked and assembled Pistachio Linzer Cookies in an airtight container at room temperature for up to three days. They stay soft and flavorful, though I usually find them gone before then! If your kitchen is warm, the fridge is also fine for up to a week, just bring them back to room temp before enjoying.

Freezing

Freezing unbaked dough balls or even unfilled baked cookies works wonderfully. I wrap them tightly in plastic wrap and place them in freezer bags. When ready, thaw overnight in the fridge, then bake or assemble as usual. It’s a lifesaver for busy weeks or planning ahead for holiday baking marathons.

Reheating

If you want that fresh-baked warmth, pop assembled cookies in a 300°F oven for 5 minutes. This softens the butter slightly and revives aroma without melting the jam or sugar dusting. Just be careful not to overheat and lose the cookie’s delicate texture.

Frequently Asked Questions:

Can I use other nuts instead of pistachios?

Absolutely! You can swap pistachios for ground almonds, hazelnuts, or walnuts. Just make sure to grind them finely and adjust the texture as different nuts can change the dough’s moisture.

What’s the best way to avoid crumbly cookies?

Chilling the dough is key. Also, make sure the butter is soft enough to blend but not melted. When mixing, use your hands gently to bring the dough together without overworking it.

Can I make the dough ahead of time?

Yes, absolutely! You can make and chill the dough 2-3 days ahead of baking. Just keep it well wrapped in the fridge and roll out when ready.

What jams work best in this Pistachio Linzer Cookies Recipe?

I prefer thick jams like raspberry or apricot, as they hold up well and don’t make the cookies soggy. Seedless jams are perfect for a smooth texture, but any high-quality fruit preserve will do.

Final Thoughts

These Pistachio Linzer Cookies hold a special place in my kitchen because they’re a happy marriage of elegance and simplicity. Baking them reminds me of cozy afternoons spent chatting and laughing with friends, while the end result is a little celebratory moment in every bite. Give this recipe a go—you might just find yourself hooked, like I did, and eager to share them with everyone you know.