Description
These Pistachio Linzer Cookies are delicate, buttery sandwich cookies filled with raspberry jam and dusted with powdered sugar. Featuring finely ground pistachios in the dough and a charming heart-shaped cutout, they are perfect for festive occasions or a delightful treat any time of year.
Ingredients
Scale
Dry Ingredients
- 1 cup shelled unsalted pistachios
- 2 cups all-purpose flour (gluten-free if needed)
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter (very soft but not melted, 170g)
- 1/2 cup light brown sugar (packed)
- 2 tsp vanilla extract
- Green gel food coloring (optional, 2-3 drops)
For Assembly
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Grind pistachios: Add the shelled pistachios to a food processor and pulse until finely ground. Transfer them to a bowl and whisk together with the flour and salt until evenly combined.
- Mix wet ingredients: In a large bowl, combine the softened butter, light brown sugar, and vanilla extract. Mix with a spatula or an electric mixer on low speed until smooth with no butter clumps. If using, add green gel food coloring and stir until the desired hue is reached.
- Add dry ingredients: Gradually add the flour and pistachio mixture to the wet ingredients. Stir until the dough begins to come together and pulls away from the sides. You may need to finish mixing by hand as the dough will be slightly dry and crumbly. It should form a ball when pressed firmly.
- Chill the dough: Turn the dough onto a piece of plastic wrap and shape into a firm disc. Wrap tightly and refrigerate for 2 hours or overnight to firm up the dough and prevent spreading during baking.
- Cut the cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Using a 2-inch round or fluted cookie cutter, cut out circles. For half of the cookies, cut a smaller shape (such as a heart) from the center to create the Linzer top pieces.
- Bake the cookies: Arrange the cookies with the cutouts on one baking sheet and the whole cookies on the other. Bake the cutout cookies for 7 minutes and the whole cookies for 8 minutes. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Dust the cutout cookies with powdered sugar if desired.
- Assemble the cookies: Spread about 1 teaspoon of raspberry jam on each whole cookie. Carefully press a cutout cookie on top to form a sandwich. Store the assembled cookies at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Use any round or fluted cookie cutter and a smaller cutter for the centers; premade Linzer cookie cutters work well.
- Do not skip chilling the dough for 2 hours to prevent spreading and maintain shape.
- The dough can be made and refrigerated up to 2–3 days ahead; unfilled baked cookies freeze well.
- Store cookies tightly covered at room temperature for up to 3 days or in the fridge up to 1 week.
- Feel free to use different shapes or jams according to your preference.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
