There’s something truly magical about the delicate, nutty crunch paired with a burst of sweet raspberry in this Pistachio Linzer Cookies Recipe. From the first buttery bite to the festive sprinkle of powdered sugar, you'll find these cookies are a charming treat worth making again and again.

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’ve made countless cookies over the years, but these Pistachio Linzer cookies hold a special place in my heart. They’re elegant enough for holidays or gifting but surprisingly easy to whip up on any cozy afternoon. Plus, the pistachios add such a lovely depth of flavor that feels luxurious without any fuss.

Perfectly tender texture: The ground pistachios make the dough buttery and crumbly without drying out, creating a melt-in-your-mouth bite every time.
Beautiful festive flair: With the classic jam center and powdered sugar dusting, these cookies look stunning on any holiday plate or gift box.
Customizable flavors: Swap in different jams or add a hint of green with food coloring to match any occasion or mood.
Easy to make ahead: The dough chills beautifully, and these cookies freeze well before assembling, so you can prep without stress.

Ingredients & Why They Work

This Pistachio Linzer Cookies Recipe balances simple pantry staples with the nutty richness of pistachios and the bright tang of raspberry jam. The blend makes every bite irresistible and perfectly textured.

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

Pistachios: Grinding your own pistachios adds fresh, earthy flavor and a lovely crumbly texture.
All-purpose flour: It’s the backbone for structure, but you can swap gluten-free if needed to keep these accessible.
Salt: Just a pinch to balance sweetness and enhance the nutty notes.
Unsalted butter: Make sure it’s super soft (but not melted) for that creamy dough consistency.
Light brown sugar: Adds moisture and a hint of caramel flavor that works beautifully with the pistachios.
Vanilla extract: A fragrant boost that rounds out the flavor perfectly.
Green gel food coloring (optional): Fun for festive colors without watering down the dough.
Raspberry jam: Classic Linzer filling — sweet, tart, and perfect contrast to the buttery cookie.
Powdered sugar: Adds magic dusting for the finishing touch and extra 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 my favorite things about this Pistachio Linzer Cookies Recipe is how easy it is to personalize. Whether I’m mixing up the jam flavors or playing with shapes, it’s always a chance to get creative in the kitchen.

Variation: I love swapping raspberry jam for apricot or even fig preserves when I want a twist — it changes the whole vibe but keeps that jammy goodness.
Dietary swaps: Using gluten-free flour blends lets friends with sensitivities enjoy them without missing out.
Seasonal flair: Adding a few drops of orange zest or almond extract can make these cookies festive beyond the holidays.

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 for That Perfect Crumble

Start by pulsing the shelled pistachios in a food processor until they’re finely ground—think small crumbs, not a paste. This step is quick but critical, because it gives the cookies their signature texture and rich pistachio flavor. Mix the ground nuts with flour and salt so they’re evenly dispersed and ready for the buttery goodness.

Step 2: Cream the Butter, Sugar, and Vanilla

In a separate bowl, I start with very soft butter (not melted!) and cream it with the brown sugar and vanilla extract until everything is smooth without lumps of butter. If you want to add that festive green hue, now’s the time to stir in a few drops of gel food coloring — just take it slow as a little goes a long way!

Step 3: Bring the Dough Together

Slowly add your flour and pistachio mixture to the butter bowl. It’ll look crumbly at first—that’s okay! I often finish mixing by hand because the dough needs a little attention to come together. Press it gently into a ball, just enough so it holds, but don’t overwork it.

Step 4: Chill Out (Literally!)

This is the step I never skip: pressing the dough into a disc, wrapping tightly with plastic wrap, and chilling for a minimum of 2 hours (or overnight). Chilling keeps the cookies from spreading too much in the oven and helps maintain clean, pretty edges—trust me, it’s worth the wait.

Step 5: Roll and Cut

Roll the chilled dough on a lightly floured surface to about ¼ inch thick. Don’t worry if the edges crumble a bit; I found that gently patching them works just fine. Use a 2-inch round cutter for the cookie bases. For half the cookies, cut smaller shapes like hearts or circles out of the centers to create the classic Linzer “window.” This combo of solid and cutout cookies bakes beautifully.

Step 6: Bake to Perfection

Bake the cutout cookies for 7 minutes and the whole cookies for 8 minutes at 350°F. This little time difference ensures the solid cookies cook through without overbaking the delicate cutouts. Once out of the oven, I dust the cutouts with powdered sugar right away—it sticks best while the cookies are warm.

Step 7: Assemble Your Cookie Sandwiches

Once your cookies are completely cooled, spread about a teaspoon of raspberry jam on each solid base. Then, gently press a cutout cookie on top to make your cookie sandwich. This fresh jam center is hands-down my favorite part—you get a burst of sweetness paired with that buttery pistachio crunch.

Top Tip

After making this Pistachio Linzer Cookies Recipe multiple times, I’ve discovered some simple hacks that take your cookies from great to unforgettable.

Chill Twice: I sometimes chill the dough after mixing, then again after cutting the shapes for perfect hold and cleaner edges.
Dust While Warm: Sprinkling powdered sugar on the cutouts while they’re still warm helps it adhere better, giving that beautiful snowy finish.
Use a Sharp Cutter: Make sure your cookie cutters have clean edges so the shapes come out perfectly without tearing.
Jam Consistency: Choose a thicker jam to avoid soggy cookies—you want just the right amount of spread without it soaking in.

How to Serve Pistachio Linzer Cookies Recipe

Pistachio Linzer Cookies - Serving Suggestion

Garnishes

I keep it classic with a simple dusting of powdered sugar on the top cookies—it makes the green pistachios and red jam pop, especially around the holidays. Sometimes, a few extra crushed pistachios pressed gently onto the sides add a nice, nutty crunch and look.

Side Dishes

These cookies are wonderful paired with a hot cup of espresso or chai tea. I’ve also enjoyed them alongside a sharp cheddar or Brie board for a festive gathering—cookies and cheese are surprisingly delightful together!

Creative Ways to Present

For holiday parties, I like to stack them in festive tins lined with parchment and tied with rustic twine. They also look gorgeous arranged on plates with fresh cranberries, rosemary sprigs, or edible flowers around for a pop of color and celebration.

Make Ahead and Storage

Storing Leftovers

Leftover assembled cookies keep well stored at room temp in an airtight container for about 2 days. I usually eat them up sooner, but if needed, refrigerate for up to 5 days. Just bring them back to room temp before serving for the best flavor and texture.

Freezing

I highly recommend freezing the unbaked dough or baked, unfilled cookies. Wrap tightly to avoid freezer burn, and thaw overnight in the fridge. Add the jam and assemble fresh for an easy, make-ahead treat any time you want.

Reheating

For a freshly baked feel, warm assembled cookies in a low oven (about 300°F) for a few minutes. This helps the butter soften just slightly and brings out the aroma of pistachios and vanilla without melting the jam.

Frequently Asked Questions:

Can I make these cookies gluten-free?

Yes! Just substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. I recommend one that includes xanthan gum for better texture. The dough and baking times stay the same.

Why is chilling the dough so important?

Chilling the dough solidifies the butter which helps prevent the cookies from spreading too much while baking. This keeps edges sharp, shapes intact, and the texture tender and crumbly rather than thin and hard.

Can I use a different type of nut?

Absolutely! While pistachios are traditional and give a unique flavor, you can substitute ground almonds or hazelnuts for a different but equally delicious taste. Just grind them finely to maintain the dough's texture.

What’s the best jam to use for Linzer cookies?

I find raspberry jam to be the classic staple thanks to its bright tartness and smooth texture, but apricot or red currant jelly work beautifully too. Just choose thick jams to avoid soggy cookies.

Final Thoughts

This Pistachio Linzer Cookies Recipe has become one of my go-to treats for celebrations and cozy afternoons alike. Its fragrant pistachios, tender crumb, and jammy centers create such a beautifully balanced bite that I’m always excited to share. I hope you find joy making and eating these as much as I do—don't hesitate to make them your own and savor every moment!