There’s something utterly charming about these delicate, nutty cookies that just makes your kitchen smell like a cozy bakery. This Pistachio Linzer Cookies Recipe blends the buttery richness of classic Linzers with the vibrant pop of pistachio and raspberry—a combo that’s as pretty to look at as it is delicious to eat. You’re going to want to make these again and again!

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’m always drawn back to Linzer cookies because of their perfect balance of crumbly, buttery dough and tart jam filling. What makes this Pistachio Linzer Cookies Recipe stand out is the pistachio flour mixed in—that subtle nutty flavor adds depth without overpowering the classic vibes.

Nutty Flavor Boost: The finely ground pistachios add a natural, rich flavor that elevates the cookie dough in a way plain flour never could.
Beautiful Green Hue: Adding just a touch of green gel food coloring brings your cookies to life and gives them a festive, vibrant look.
Perfect Sandwich Treat: The raspberry jam filling pairs perfectly with the buttery pistachio cookies to create a balanced, melt-in-your-mouth experience.
Flexible & Fun: You can customize these with different jams, cookie shapes, or even sprinkle powdered sugar—making it ideal for holidays or everyday treats.

Ingredients & Why They Work

The success of this Pistachio Linzer Cookies Recipe really hinges on a few key ingredients working beautifully together. The pistachios add both flavor and texture, while the butter and brown sugar create the tender crumb that makes these cookies so addictive.

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 these yourself gives a fresher, more flavorful nut base than store-bought pistachio flour.
All-purpose flour: The foundation of the dough, providing structure but staying tender when combined with nuts and butter.
Salt: Enhances all the flavors, particularly balancing the sweetness from sugar and jam.
Unsalted butter: Use very soft butter, not melted, for the best texture—just like I do to get that lovely crumb.
Light brown sugar: Adds moisture and a hint of caramel flavor, which works well with the pistachios.
Vanilla extract: Brings warmth and depth to the cookie dough.
Green gel food coloring (optional): I love this little addition for that festive, Pistachio-hued charm without changing flavor.
Raspberry jam: Tart and sweet, it’s the perfect filling — pick quality jam to make your cookies shine.
Powdered sugar (optional): Dusting the top cookies with it adds an elegant, snowy finish.

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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 easy it is to tweak. Sometimes I swap raspberry jam for apricot or blackberry depending on what’s fresh in the pantry. And while I usually stick with the classic round or heart-shaped cutouts, using festive cookie cutters really spices things up.

Jam Variations: I once tried lemon curd instead of raspberry jam and it was a refreshing twist with the nuttiness of the pistachios.
Nut Substitutions: For a different nuttiness, chopped almonds or hazelnuts can work, just be sure to grind them finely like the pistachios.
Gluten-Free Version: I’ve swapped the all-purpose flour for a gluten-free blend with great success and you can too!

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

Start by pulsing those shelled unsalted pistachios in a food processor until they’re finely ground, but not turning into paste. This step really unlocks their natural oils and flavor. Then whisk the pistachios together with your flour and salt—this dry blend will add texture and flavor throughout the dough.

Step 2: Cream Butter and Sugar

Using very soft but still cool butter, I mix it with light brown sugar and vanilla extract until the mixture is smooth and lump-free. If you want that pretty green hue, now’s your chance to add a few drops of gel food coloring and stir until you get the color you like. This is a fun step that makes your dough extra festive without changing taste.

Step 3: Combine Wet and Dry

Slowly stir in your flour-pistachio mixture. At first, it’ll look crumbly, which worried me my first time, but press it with your hands. When it forms a ball and pulls away from the bowl edges, you’re golden. This dough isn’t supposed to be super smooth but cohesive enough to roll out later.

Step 4: Chill the Dough

Here’s where patience pays off—a good two-hour chill (or overnight) lets the dough firm up so it rolls out without crumbling and the cookies hold their shape perfectly in the oven. I always wrap mine in plastic wrap and press it into a disk to make rolling easier later.

Step 5: Roll, Cut, and Bake

After chilling, roll the dough on a floured surface to about ¼ inch thick. Use a 2-inch round or fluted cookie cutter for the bottoms and cut smaller shapes from half for that classic Linzer window look. I love cutting hearts for a little extra charm. Bake the cutout cookies for 7 minutes, and the solid bottoms for 8 — keeping their shape sharp and edges tender.

Step 6: Assemble Your Cookies

Once cool, spread raspberry jam on the whole cookies and gently sandwich with the cutout tops. Dusting powdered sugar on the tops adds a lovely touch, but it’s optional if you like a cleaner look. Then, get ready for those compliments—they’re irresistible fresh or stored for a couple of days!

Top Tip

Trust me on this: chilling the dough isn’t just a step to skip—it’s key to cookie success. I learned the hard way when my first batch spread like crazy and lost those pretty Linzer edges. Taking the time to chill keeps textures perfect and shapes crisp for a polished, professional look.

Chill the Dough Well: At least 2 hours, wrapped tightly. It’s the difference between perfect cookies and a crumbly mess.
Use Gel Food Coloring: Liquid colors can make dough too wet — gel gives vibrant color without changing texture.
Roll Thickness Matters: ¼ inch is just right—not too thin to break, not too thick to lose that delicate bite.
Handle Dough Gently: Avoid overmixing after adding flour; overworked dough gets tough, so combine just until it comes together.

How to Serve Pistachio Linzer Cookies Recipe

Pistachio Linzer Cookies - Serving Suggestion

Garnishes

I usually keep it simple with a light dusting of powdered sugar on the top cookie—it adds a snowy, delicate finish that’s perfect for holiday gatherings. Sometimes I sprinkle a few crushed pistachio bits on top before baking for a little extra crunch and color, which friends always ask about.

Side Dishes

These cookies pair beautifully with a cup of strong coffee or fragrant tea. I love serving them alongside a latte or chai during afternoon get-togethers. They’re also a lovely companion to a fruit platter or cheese board when you want to mix sweet and savory flavors.

Creative Ways to Present

For special occasions, I arrange Pistachio Linzer Cookies on pretty tiers or nest them in gift boxes tied with ribbon. Using cookie cutters in festive shapes like stars, hearts, or holly leaves instantly transforms them into holiday showstoppers. I also like sandwiching with different jams in each batch for a colorful cookie spread at parties.

Make Ahead and Storage

Storing Leftovers

I find that storing these cookies in an airtight container at room temperature keeps them fresh for about 2 days. After that, sliding them into the fridge extends their life to 5 days without losing that tender texture or jam’s brightness. Make sure to layer them with parchment to keep the jam from sticking.

Freezing

You can freeze the baked but unfilled cookies for up to 3 months, which makes holiday prep a breeze. Just thaw overnight in the fridge before sandwiching with jam. I’ve done this many times and it’s a total game-changer when you want fresh-tasting cookies without last-minute baking stress.

Reheating

If you want to warm up your cookies a bit (because who doesn’t love a slightly warm Linzer?), I recommend briefly warming them in a toaster oven for a minute or two. Avoid microwaving as it can make the cookies soft or soggy. A light toast brings out the nutty aroma wonderfully.

Frequently Asked Questions:

Can I substitute other nuts for pistachios in this recipe?

Yes! You can use almonds, hazelnuts, or walnuts as a substitution, but make sure to finely grind the nuts to keep the dough texture balanced. The flavor will vary but still delicious.

How long do Pistachio Linzer Cookies last?

Stored in an airtight container at room temperature, they last up to 2 days, or up to 5 days refrigerated. For longer storage, freeze the baked cookies (unfilled) for up to 3 months.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free baking blend that can be substituted cup-for-cup. Just make sure it’s a blend that works well for cookies to keep texture soft and not crumbly.

Why is chilling the dough important?

Chilling the dough firms it up, making it easier to roll out and cut without the cookies spreading too much during baking. It also helps the flavors meld and develops a better texture overall. Don’t skip this step!

Final Thoughts

This Pistachio Linzer Cookies Recipe holds a warm spot in my heart because it’s simple enough to make with kids, elegant enough for holiday gifting, and always gets that comforting, “Wow, did you make these?” reaction. Once you try these, I’m sure you’ll keep coming back to this recipe, discovering your own tweaks and perfecting that sandwich cookie craft. So grab your rolling pin and pistachios — your kitchen is about to smell incredible!