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.
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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!

- 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.
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

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

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:
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.
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.
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.
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!
Print
Pistachio Linzer Cookies Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Delicious Pistachio Linzer Cookies featuring a tender pistachio-infused dough sandwiched with sweet raspberry jam. These charming cookies are lightly dusted with powdered sugar and perfect for festive occasions or a delightful treat.
Ingredients
Dry Ingredients
- 1 cup shelled unsalted pistachios
- 2 cups all-purpose flour (gluten-free if needed)
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, very soft but not melted (170g)
- ½ cup light brown sugar, packed
- 2 teaspoon vanilla extract
- Green gel food coloring (optional)
Fillings and Toppings
- ½ cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Grind pistachios: Add the pistachios to a food processor and pulse or blend until finely ground. Transfer them to a bowl with the flour and salt and whisk to combine.
- Mix wet ingredients: In a separate large bowl, use a spatula to combine the soft butter, brown sugar, and vanilla until no butter clumps remain and the mixture is smooth. Alternatively, use an electric mixer on low. If using, add 2-3 drops of green gel food coloring and stir to combine until the desired green hue is reached.
- Add dry ingredients: Add the dry ingredients to the butter mixture and stir until the dough starts to come together and pulls away from the sides of the bowl. Mix with your hands if needed. The dough should hold together in a ball when pressed firmly but be slightly crumbly around the edges.
- Chill: Turn the dough out onto a piece of plastic wrap and press it firmly into a disc. Wrap tightly and chill in the fridge for 2 hours or overnight to prevent spreading and ensure sharp shapes.
- Cut the cookie dough: Line two baking sheets with parchment paper and preheat the oven to 350°F. Roll the chilled dough on a gently floured surface to ¼-inch thickness. Using a 2-inch round or fluted cookie cutter, cut dough into circles. Cut a smaller shape out of the center of half the cookies to create the Linzer cutouts.
- Bake: Arrange cutout cookies with the center shape on one baking sheet and whole cookies on another. Bake cutout cookies for 7 minutes and whole cookies for 8 minutes. Dust the cutout cookies with powdered sugar after baking. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble: Spread 1 teaspoon of raspberry jam on the bottom side of each whole cookie. Top with the dusted heart-shaped cookie and gently press down to create a sandwich. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Cookie Cutter: Use any round or fluted cookie cutter and a smaller cutter for the centers. Specialty Linzer cookie cutters work well but are not necessary.
- Chilling: Do not skip chilling for 2 hours to prevent spreading and keep cookie edges sharp.
- Make Ahead: Dough can be made and chilled 2–3 days ahead. Baked, unfilled cookies freeze well and can be thawed overnight before assembling.
- Storage: Store cookies tightly covered at room temperature for up to 3 days or in the fridge for up to 1 week.
- Shape and Jam Variations: Feel free to use different cookie shapes or jams to customize your cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg






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