There’s just something magical about the nutty aroma and delicate sweetness of these Pistachio Linzer Cookies Recipe that makes the whole kitchen feel cozy. These little sandwich cookies have that perfect blend of tender, buttery dough and vibrant raspberry jam—trust me, they’re worth every minute you spend making them.

A white plate filled with about 20 round green cookies, each with scalloped edges and a heart-shaped cutout in the center showing dark red jam inside; the cookies have a rough texture with small bits of nuts visible, some are stacked with two layers and jam in the middle, one cookie is broken showing the jam layer inside, and the plate is sprinkled with crushed nuts around the cookies. To the left, there is a small white bowl with red jam topped with crushed nuts, and to the right, a wooden bowl filled with pistachio nuts. The cookies and bowls sit on a white marbled surface scattered with crushed nuts and cookie crumbs, with two silver cookie cutters near the bottom right corner of the image. 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 remember the first time I tried making these Pistachio Linzer Cookies Recipe—freshly ground pistachios in the dough made all the difference, adding a subtle crunch and such lovely color. They’re a beautiful twist on a classic cookie that’s easier to pull off than you might think.

Unique Nutty Flavor: Ground pistachios offer a lovely, slightly earthy taste that sets these cookies apart.
Simple Ingredient List: You probably have most items at home already, making it an easy recipe to tackle anytime.
Perfect for Gifting: Their charming shape and rich flavor make these cookies a favorite to share.
Customizable Look and Taste: Add green food coloring or swap jams to suit your mood or season.

Ingredients & Why They Work

These ingredients come together to create that classic Linzer cookie experience but with a twist. Each component plays a role in the texture, flavor, and overall charm.

Flat lay of a small pile of unshelled green pistachios beside a small white ceramic bowl filled with finely ground shelled pistachios, a neat mound of all-purpose flour on a white ceramic plate, a small white bowl of fine salt, a slab of unsalted butter resting on a simple white ceramic dish, a small heap of light brown sugar on a white ceramic plate, a small white bowl containing clear vanilla extract, a small white bowl filled with vibrant red raspberry jam, and a small white ceramic dish lightly dusted with powdered sugar, all arranged symmetrically and evenly spaced, placed 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 fresh pistachios adds both color and a rich, nutty flavor that makes these cookies stand out.
All-Purpose Flour: The backbone of the cookie dough, but feel free to use gluten-free flour if needed to keep them accessible for everyone.
Salt: Enhances the sweetness and balances the nuttiness without overpowering it.
Unsalted Butter: Should be soft—not melted—to ensure the dough holds together well with that tender crumb.
Light Brown Sugar: Offers a slight caramel note which complements the pistachios beautifully.
Vanilla Extract: A must-have for warmth and an inviting aroma that fills your kitchen during baking.
Green Gel Food Coloring (optional): Perfect for adding a festive pop of color without altering texture or flavor.
Raspberry Jam: The classic Linzer filling that adds just the right amount of tart sweetness.
Powdered Sugar: A light dusting adds an elegant, snowy finish—totally optional but lovely.

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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

I love experimenting with this Pistachio Linzer Cookies Recipe by switching up the jam or the cookie shapes. You can easily add your personality here — it’s such a forgiving dough that invites creativity.

Variation: Once, I swapped raspberry jam for apricot, and it gave the cookies a lovely subtle sweetness that paired beautifully with the pistachios.
Dietary Twist: Using gluten-free flour works amazingly well, so you don't have to miss out on these if you're avoiding gluten.
Seasonal Remix: For holidays, I sometimes add a few drops of green gel food coloring to the dough — it looks festive and fun without compromising taste.

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

The image shows a close-up of green sandwich cookies with scalloped edges stacked on a white plate with a red patterned rim. Each cookie has a heart-shaped hole in the top layer, revealing a dark red jelly filling inside. The cookies have a crumbly texture with small orange and brown specks scattered throughout. One cookie near the center is partially eaten, showing the thick jelly layer between the two green cookie layers. The plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Grind the Pistachios

Pop the shelled pistachios into a food processor and pulse until they’re finely ground—think sandy, not paste. This step is crucial for that wonderful nutty texture throughout the dough. Mixing them with flour and salt after grinding ensures even flavor and texture.

Step 2: Cream Butter and Sugar

In a large bowl, soften your butter (but don’t melt it!), then blend it with the brown sugar and vanilla extract. This combination should be smooth with no visible butter lumps. If you want that festive green color, now’s the time to add a few drops of green gel food coloring and stir to vibe with the season.

Step 3: Combine Dry Ingredients and Form Dough

Gradually add your pistachio-flour mixture to the wet ingredients. The dough will feel crumbly at first—that’s totally normal. Don’t be shy about bringing it together with your hands until it holds as a firm, slightly crumbly ball. This crumbly texture is what makes the cookies lovely and tender.

Step 4: Chill the Dough

Wrap your dough in plastic wrap and press it into a disk before chilling it in the fridge for at least 2 hours. I never skip this because it helps the cookies keep their shape and prevents spreading in the oven.

Step 5: Roll and Cut Out Cookies

Preheat your oven to 350°F and line baking sheets with parchment paper. Lightly flour your surface and roll the dough to about ¼-inch thick. It’s OK if edges crumble a bit; they’ll hold well after baking. Cut circles with a 2-inch cookie cutter, then cut out a small shape in the center of half (like hearts) to create the classic Linzer sandwich look.

Step 6: Bake and Cool

Bake the cookies with the cutouts for 7 minutes and the whole cookies for 8 minutes. Remove from oven and dust the cutout cookies with powdered sugar while they’re still warm—it creates that lovely snow-dusted effect. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack and let cool completely.

Step 7: Assemble the Cookie Sandwiches

Spread a teaspoon of raspberry jam on each whole cookie, then gently press the powdered sugar-dusted cutout cookie on top to form sandwiches. Store at room temperature for a couple of days or refrigerate for up to 5 days—both work well!

Top Tip

Over time, I’ve learned a few tricks that make these cookies even better—here are the tips I wish I’d known from the start to help you avoid common pitfalls.

Chill the Dough Properly: Don’t skip the 2-hour chill; it slows spreading and keeps the crisp shapes you cut out.
Don’t Over-Grind the Pistachios: You want finely ground nuts, but over-processing can turn them oily and affect dough texture.
Use Soft, Not Melted, Butter: This helps the dough bind without becoming greasy or too soft to handle.
Dust Cutouts with Powdered Sugar While Warm: It sticks better and looks beautiful once fully cooled.

How to Serve Pistachio Linzer Cookies Recipe

Pistachio Linzer Cookies - Serving Suggestion

Garnishes

I love the classic powdered sugar dusting on the top cookie—it adds a snowy finish and a touch of elegance. If you want to be extra festive, a small edible gold leaf or crushed pistachios on top can also be a showstopper.

Side Dishes

Pair these beauties with a hot cup of tea or fresh coffee. For an afternoon treat, I like serving them alongside a light fruit salad or some fresh berries to complement the raspberry jam inside the cookies.

Creative Ways to Present

For special occasions, arranging these Pistachio Linzer Cookies Recipe in a tiered cookie box or wrapped in clear organza bags with a ribbon always impresses. You can also stack them in a holiday basket with some homemade hot cocoa mix to make a dreamy gift.

Make Ahead and Storage

Storing Leftovers

I usually keep mine in an airtight container at room temperature for up to 3 days, and they stay wonderfully tender. If you refrigerate, they’ll last about a week, but I find the texture is best fresh or within a few days.

Freezing

One thing I swear by is freezing the baked cookie halves (before assembling) in a zip-top bag. When you want to serve, just let them thaw overnight in the fridge, then pop them together with jam. It’s a great time-saver during busy holidays!

Reheating

If you want to warm served cookies a bit, a quick zap in the microwave for about 10 seconds can soften the jam nicely. Just be careful not to overheat or the powdered sugar dusting might melt away.

Frequently Asked Questions:

Can I use other nuts instead of pistachios?

Yes! While pistachios add a signature flavor and color, you can substitute with ground almonds, hazelnuts, or walnuts for a different but equally delicious twist. Just make sure to grind them finely for the best texture.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 2 hours is key to preventing spreading. Also, using soft but not melted butter helps the cookies keep their shape nicely during baking.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. The dough might be a little more crumbly but still comes together beautifully.

What jam flavors work best in Pistachio Linzer Cookies?

Raspberry is classic and tangy, but you can experiment with apricot, strawberry, or even a mixed berry jam. Choose your favorite to suit your tastes or the season!

Final Thoughts

Making these Pistachio Linzer Cookies Recipe always feels like a little celebration in my kitchen. The combination of flaky, nutty dough and bright raspberry jam is timeless, yet special. I really hope you try them soon—you’ll love how elegant, flavorful, and satisfying they turn out!