There’s just something magical about the delicate, nutty snap of these cookies—the Pistachio Linzer Cookies Recipe truly takes the classic Linzer cookie to a new level with a vibrant green hue and the natural richness of pistachios. Trust me, these cookies don’t just look festive; they taste like a cozy, buttery hug with a sweet jam surprise in the center.

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 tried many Linzer cookie recipes, but adding pistachios finely ground into the dough adds this tender crumb and a rich, nutty flavor that’s unlike anything else. It’s special enough for holiday gifting but easy enough to whip up just because.

Unique Pistachio Twist: The pistachios give the dough a lovely green color and a buttery, slightly earthy flavor that pairs beautifully with raspberry jam.
Perfectly Balanced Texture: These cookies are crispy around the edges but tender in the center, which makes sandwiching with jam a dream.
Simple Ingredients: You don’t need anything fancy, just pantry basics and a food processor to get started.
Beautiful Presentation: The cut-out shapes dusted with powdered sugar make them look as impressive as they taste.

Ingredients & Why They Work

Each ingredient here pulls its weight and creates that classic Linzer cookie combination of crisp, buttery, nutty, and jammy deliciousness. I always love using unsalted butter to control salt levels and fresh shelled pistachios for that nutty crunch. If you want a gluten-free version, swap the flour accordingly—you won’t lose much of the charm!

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: These add natural green color and a beautiful nutty flavor that’s so much better than using just almond flour.
All-Purpose Flour: Gives the cookies structure with the right amount of softness; choose gluten-free if needed.
Salt: Just a pinch balances sweetness and enhances the nutty taste.
Unsalted Butter: Soft but not melted—this impacts the texture hugely, so I recommend letting it come to room temp naturally for best results.
Light Brown Sugar: Packed brown sugar keeps the cookies moist and lends a subtle caramel undertone.
Vanilla Extract: The secret magic that ties all flavors together.
Green Gel Food Coloring (Optional): For that festive pop of color—only a drop or two goes a long way!
Raspberry Jam: The classic fruity filling that contrasts perfectly with the nutty cookie bases.
Powdered Sugar: A light dusting adds charm and a hint of sweetness to the top cookies.

📝

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 the Pistachio Linzer Cookies Recipe is how easy it is to tweak. Whether you swap jams, add a touch of spice, or play with shapes, this recipe is a delightful canvas for your own creativity.

Variation: I like to switch up the jam to apricot or red currant sometimes—it changes the flavor profile but keeps that classic tart-sweet balance intact.
Dietary Modification: For gluten-free baking, try a blend of almond and oat flours. The texture shifts a bit, but it’s still super tasty!
Seasonal Twist: Adding a pinch of cardamom or cinnamon gives these cookies a warm holiday vibe that I adore.
Color Play: Omit the green food coloring for a natural pistachio hue or add a drop of red for festive red and green cookies.

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 and Mix the Dry Ingredients

This part is fun and makes all the difference. I toss the pistachios in my food processor first until finely ground but not oily. Mixing them with the flour and salt ensures that every bite of dough has little bursts of pistachio goodness. If your nuts don’t grind finely enough, the texture might become a bit gritty—so pulse carefully in short bursts.

Step 2: Cream the Butter and Sugar

Using a spatula or mixer, I blend the softened butter with brown sugar and vanilla until smooth—no butter clumps! If I’m feeling festive, this is when I add green gel food coloring, just a drop or two, stirring until I get the perfect shade of pistachio green. Don’t skip this step or rush it; creamy butter and sugar make for tender cookies.

Step 3: Bring It All Together

Now, add the dry ingredients to your butter mixture. It will seem crumbly at first—that’s normal. Sometimes I finish mixing with my hands to get the dough to hold together in a ball, just like a lovely shortbread. If it feels too dry, a teaspoon or two of milk can help, but usually, the buttery nuts keep it just right.

Step 4: Chill the Dough

Wrapping the dough in plastic and chilling it for at least two hours (or overnight) is critical. I never skip this because chilled dough rolls out much easier, keeps its shape, and prevents your cookies from spreading too much while baking. Plus, it develops better flavor.

Step 5: Roll, Cut, and Bake

On a lightly floured surface, roll the dough to about ¼ inch thick. Don’t worry if edges look a touch crumbly—that gives the cookies their signature tenderness. Use a 2-inch round cutter to make your cookies, and for half, cut smaller shapes in the center (hearts or circles work beautifully). Baking the whole and cutout cookies separately ensures the perfect bake—7 minutes for cutouts and 8 minutes for the whole cookies at 350°F.

Step 6: Assemble Your Cookie Sandwiches

Once cooled, spread a teaspoon of raspberry jam on each whole cookie and gently sandwich it with a cookie that has the cutout. Give them a light press so they stick but don’t squish the jam out. Dusting with powdered sugar on the top cookies makes them look like little jewels.

Top Tip

From my many batches of the Pistachio Linzer Cookies Recipe, I’ve picked up some handy tips to make sure your cookies come out perfect every time!

Chill for Success: Always chill the dough for at least two hours—it prevents spreading and keeps shapes crisp during baking.
Don’t Overwork: Mixing until just combined helps keep the dough tender, so don’t overmix or your cookies will be tough.
Use the Right Cutter: A 2-inch cutter makes the perfect size for sandwich cookies; smaller than that and assembly gets fiddly, larger and the cookies bake unevenly.
Cooling Time: Let cookies cool fully before assembling to keep the jam from melting and the sandwiches tidy.

How to Serve Pistachio Linzer Cookies Recipe

Pistachio Linzer Cookies - Serving Suggestion

Garnishes

I usually stick to a simple powdered sugar dusting. It mimics a light snow blanket, which is perfect for the holidays. If you want, you could sprinkle some finely chopped pistachios on the jam before sandwiching for extra crunch and a festive finish.

Side Dishes

These cookies pair wonderfully with a hot cup of chai or your favorite green tea. They’re also lovely alongside a glass of milk or even a mild, fruity white wine if you’re serving adult guests.

Creative Ways to Present

For a special touch, I arrange them in little gift boxes lined with parchment paper, perfect for giving away as thoughtful handmade presents. You can also stack them on a tiered cookie stand for dessert tables or wrap bundles with festive ribbon for sharing at parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover Pistachio Linzer Cookies in an airtight container at room temperature for up to three days. If you want the cookies freshest longer, storing them in the fridge up to one week works well—just bring to room temp before serving.

Freezing

You can freeze the baked cookies (before assembling with jam) in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw overnight in the fridge and assemble fresh – this saves you time when you want to bake ahead for celebrations.

Reheating

Since these are cookies, reheating isn’t usually necessary, but if you love your jam slightly warm, pop an assembled cookie in the microwave for just 5-7 seconds. Keep an eye on it so the jam doesn’t get too hot or make the cookie soggy.

Frequently Asked Questions:

Can I make Pistachio Linzer Cookies Recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Be sure to check that the blend you choose works well with butter-based cookies for best texture.

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

Raspberry jam is the classic pairing because its tartness cuts through the buttery cookie perfectly, but you can also experiment with apricot, strawberry, or even blackcurrant jam depending on your taste preferences.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough for at least two hours is key to preventing spreading. Also, avoid using melted butter; the butter should be soft but still solid. Rolling dough to an even ¼ inch thickness helps maintain shape too.

Can I prepare the dough in advance?

Absolutely! The dough can be made and chilled up to 2-3 days before baking. Baked, unfilled cookies also freeze well, so you can prepare ahead and assemble with jam just before serving.

Final Thoughts

This Pistachio Linzer Cookies Recipe has become a staple when I want to impress friends or feel festive in the kitchen. The balance of textures and flavors is outstanding, and you can really make it your own. So, gather your ingredients, warm up your mixer, and get ready to share these beautiful, buttery, jam-filled cookies with the people you love. You won’t regret it!