There's just something magical about the delicate crunch, buttery pistachio flavor, and a hint of raspberry jam peeking through—this Pistachio Linzer Cookies Recipe truly brings that perfect balance. They make any afternoon feel special and add a festive touch whenever you serve them.

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

Honestly, I couldn’t resist sharing this recipe because it combines simple ingredients into something truly special. The pistachios give these Linzer cookies a unique, nutty flavor that feels both classic and a little unexpected. Plus, they’re fun to make and absolutely worth the effort.

Beautifully Nutty Flavor: Ground pistachios add a rich, buttery depth that sets these Linzer cookies apart from the standard almond varieties.
Delicate Texture: The dough is crumbly yet holds together beautifully, making for a tender, melt-in-your-mouth bite every time.
Customizable Charm: You can easily add green food coloring for a festive look or swap jams to suit your taste or season.
Make-Ahead Friendly: The dough and baked cookies freeze beautifully, perfect for prepping early for holidays or special occasions.

Ingredients & Why They Work

Each ingredient in this Pistachio Linzer Cookies Recipe plays a key role—from giving that buttery base to the nutty crunch and tangy raspberry surprise inside. Here’s why these come together so well and a couple of tips to make your shopping smoother.

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: Fresh, unsalted pistachios ensure pure nutty flavor without any added saltiness that could overpower the dough.
All-Purpose Flour: It gives structure but keeps the cookie tender; gluten-free flour works just as well for those with sensitivities.
Salt: Balances the sweetness and enhances the pistachio and butter flavors without making the cookies salty.
Unsalted Butter: Use very soft, but not melted butter for the right creamy texture and to help the dough bind.
Light Brown Sugar: Adds moisture and a subtle caramel note that complements the nuts and jam beautifully.
Vanilla Extract: A small splash amps up the flavor and ties all the ingredients together.
Green Gel Food Coloring (Optional): Fun for festive occasions; just a few drops add a lovely pistachio-inspired hue without changing texture.
Raspberry Jam: Tart and sweet, it’s the perfect fruity surprise inside these delicate cookie sandwiches.
Powdered Sugar (Optional): Adds a pretty dusting on top and a touch of extra sweetness—perfect for presentation.

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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 that this Pistachio Linzer Cookies Recipe is a canvas for your creativity. Whether you swap jams, try different shapes, or experiment with coloring, you can really make this recipe your own while still nailing that classic Linzer charm.

Variation: I once added orange zest to the dough for a citrusy twist and it elevated the flavor beautifully—especially with raspberry jam.
Jam Substitutions: Apricot or blackcurrant jams work wonderfully if raspberry isn’t your favorite, or a combination for unique flavor layers.
Gluten-Free Option: I’ve swapped in gluten-free all-purpose flour before, and the cookies come out just as tender without compromising texture.
Food Coloring Fun: Adding just a couple of drops of green gel food coloring turns them festive and perfect for holiday gift-giving.

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 the Pistachios to Perfection

Start by pulsing those shelled pistachios in a food processor until you get a fine, sandy texture—this only takes about 5 minutes. Be sure not to over-process them into a paste; you want a nice nutty texture that blends well with the flour. Transfer the ground pistachios to a bowl then whisk together with the flour and salt. This helps distribute the nuts evenly, so each cookie has that wonderful pistachio flavor in every bite.

Step 2: Cream Butter, Sugar, & Vanilla

In a large bowl, use a spatula or mixer to thoroughly combine the soft butter with brown sugar and vanilla extract. The mixture should be smooth and free of any butter clumps. If you’re going for that festive look, now’s the time to drop in 2-3 drops of green gel food coloring and stir until you have your perfect shade. The color doesn’t affect the texture, just the fun factor!

Step 3: Bring the Dough Together

Now add the dry ingredients to the butter mixture. It’ll start crumbly—that’s normal! Use your hands to gently bring everything together. The dough should hold into a ball when you press it firmly but stay a titch crumbly around the edges. This balance keeps the cookies tender after baking. Don’t rush this part; take your time making sure everything is just combined.

Step 4: Chill the Dough

Here’s a crucial step: press the dough into a firm disc, wrap it tightly in plastic wrap, and chill it in the fridge for at least 2 hours, or overnight if you can. This resting time makes the dough easier to roll and prevents the cookies from spreading too much during baking. Trust me, skipping this step always leads to disappointingly misshapen cookies!

Step 5: Cut and Bake Your Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about ¼ inch thickness. It’s okay if the edges crumble a bit—that just adds character. Use a 2-inch round or fluted cookie cutter to cut out circles. For half the cookies, cut a smaller shape from the center—hearts work beautifully for a classic Linzer look (I used hearts for a festive vibe). Arrange the full circles on one tray and the cutout cookies on another since they bake slightly differently—about 8 minutes for the whole cookies, 7 for the cutouts.

Step 6: Cool and Assemble

After baking, let the cookies cool on the sheets for 5 minutes before moving them to a wire rack to cool completely. Dust the top cookies—the ones with the cutouts—with powdered sugar if you like that snowy look. Then, spread about a teaspoon of raspberry jam on the bottom (solid) cookie and gently sandwich with the heart or cutout cookie. Press lightly so they stick but don’t squish the jam out. These little sandwiches are so satisfying to make and even more satisfying to eat!

Top Tip

Over the years, I’ve learned a few tricks that really make this Pistachio Linzer Cookies Recipe shine and help avoid common cookie pitfalls.

Consistent Thickness: I always use a ruler to make sure I roll the dough to exactly ¼ inch; this ensures even baking so no cookie comes out too hard or doughy.
Chill Is Key: Never urge ahead on chilling – it’s the secret to sharp cookie edges and minimal spreading.
Dust Last Minute: If you’re using powdered sugar, dust right before serving to avoid it melting into the jam.
Jam It Gently: Use just enough jam to avoid sogginess while still getting that delightful fruity pop with each bite.

How to Serve Pistachio Linzer Cookies Recipe

Pistachio Linzer Cookies - Serving Suggestion

Garnishes

I like to keep it classic with a light dusting of powdered sugar on the top cookies—it adds a snowy, elegant touch. Sometimes, I’ll sprinkle a few finely chopped pistachios around the edges after assembling for extra texture and color contrast. It’s these little details that make the cookies pop on a festive cookie tray.

Side Dishes

These Pistachio Linzer Cookies are perfect alongside a cup of strong coffee or a delicate herbal tea. For a special brunch spread, I serve them with fresh fruit and a creamy cheese plate—it’s surprising how well these buttery cookies balance a little savory inspiration.

Creative Ways to Present

Over the holidays, I’ve stacked these cookie sandwiches in clear jars layered with parchment paper for gifting. Another fun idea is tying bundles of three or four together with festive ribbon—looks charming and makes a cute gift for friends and neighbors!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days without any loss of texture or flavor. If it’s warm in your kitchen, the fridge will keep them fresh for up to a week, although I do recommend letting them come back to room temp before eating.

Freezing

You can freeze the unfilled baked cookies by layering them with parchment paper in a freezer-safe container. Thaw overnight in the fridge before assembling with jam—this way, you can prep ahead for a party or gift-giving occasion without sacrificing freshness.

Reheating

If you like your Linzer cookies a bit warm (I do!), pop them in a 300°F oven for 4-5 minutes. Just be careful not to bake longer or the jam might get too runny. This little trick revives the buttery flavor and softens the cookie garnish just enough.

Frequently Asked Questions:

Can I substitute almonds for pistachios in this Linzer cookie recipe?

Absolutely! Almonds are traditional in Linzer cookies and can be used instead of pistachios. Just ground them finely and follow the same steps for a classic flavor profile.

How do I prevent my Linzer cookies from spreading too much?

The key is chilling your dough thoroughly for at least 2 hours before rolling and cutting. This solidifies the butter and helps the cookies keep their shape while baking.

Can I use a different jam or preserve in this Pistachio Linzer Cookies Recipe?

Definitely! Raspberry is traditional, but apricot, blackberry, or even cherry jam all make delicious fillings. Choose your favorite or what’s in season for a personal twist.

How far in advance can I make the dough or bake the cookies?

You can make and chill the dough 2-3 days ahead. Baked but unfilled cookies freeze well for several weeks, making it easy to prep in advance and assemble when ready to serve.

Final Thoughts

This Pistachio Linzer Cookies Recipe holds a special place in my baking rotation because it’s both classic and fresh—a cookie that brings warmth and joy every time I make it. I hope you find as much delight in making and sharing these cookies as I do. Grab your rolling pin, have fun with the shapes and colors, and don’t forget to sneak a bite or two before they disappear!