There’s something absolutely magical about the tender, nutty crunch of pistachios paired with sweet raspberry jam in the classic doughy embrace of Linzer cookies. This Pistachio Linzer Cookies Recipe brings that perfect balance of flavors and textures you’ll want to make again and again—no special occasion needed.

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 can never resist baking a batch of these Pistachio Linzer Cookies whenever the mood strikes. The combo of rich pistachio flavor and bright raspberry jam feels both special and comforting, and they’re surprisingly simple to make with just a few key steps.

Unique Flavor: The ground pistachios give a buttery, nutty taste that elevates these cookies beyond traditional Linzers.
Perfect Texture: Crisp edges paired with a soft center thanks to chilling the dough properly ensure they’re not too dry or crumbly.
Visual Charm: The cut-out shapes dusted with powdered sugar make them look so pretty—lovely for gifting or teatime treats.
Make-Ahead Friendly: You can prep dough days in advance or freeze cookies before assembling, making them super convenient.

Ingredients & Why They Work

This recipe is beautifully simple, relying on high-quality basics that come together to create that signature Linzer bite. Using shelled unsalted pistachios ensures the nuttiness shines without extra salt messing with the balance. And the raspberry jam adds the perfect fruity tang that’s traditional but never overpowering.

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 finely adds rich flavor and a lovely texture throughout the dough.
All-Purpose Flour: Provides structure, and you can swap a gluten-free mix if needed without losing much.
Unsalted Butter: Using softened (not melted) butter keeps the dough firm enough to handle and roll out.
Light Brown Sugar: Adds subtle sweetness with a hint of molasses that deepens flavor.
Vanilla Extract: A must for warm, inviting aroma and taste.
Green Gel Food Coloring (Optional): Makes them festive and fun, especially if you want to channel that holiday "grinch" vibe.
Raspberry Jam: The perfect tart and sweet contrast to the buttery, nutty cookies.
Powdered Sugar: For dusting the tops of the cut-out cookies, adding a delicate finish.
Salt: Just a pinch to balance the sweetness and sharpen flavors.

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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

While I adore the traditional raspberry jam, I sometimes swap it for apricot or blackcurrant jam to change things up. You can also play with the shapes of the cutouts or even add a splash of rose water in the dough for a delicate floral twist—a lovely surprise for guests.

Variation: Once, I added orange zest to the dough for a bright citrus note—it was a crowd-pleaser and fun to experiment.
Dietary Mod: Gluten-free flour works beautifully here, especially blends that contain xanthan gum to keep the dough cohesive.
Seasonal Twist: Swap out raspberry jam with fig preserves for a deeper fall-inspired flavor.

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 to Nutty Perfection

Pop the shelled pistachios into your food processor and pulse until they’re finely ground—but watch closely! You want a sandy texture, not a paste. I like to stop, give the bowl a shake, and pulse a few more times so everything’s evenly broken down. Then mix the pistachios with your flour and salt in a separate bowl.

Step 2: Cream the Butter and Sugar

In a large bowl, use a spatula or an electric mixer on low speed to soften your butter and brown sugar together until smooth and lump-free. It helps to start with butter that’s very soft but not melted, so it blends easily without turning oily. If you want a festive touch, add a few drops of green gel food coloring now and stir gently to get that pretty hue.

Step 3: Combine Dry and Wet Ingredients

Add the pistachio-flour mixture into your butter-sugar bowl. At first, the dough will feel crumbly and dry, which is totally normal. I usually start folding it with a spatula, then finish kneading gently with my hands until it forms a ball that holds together firmly but still has a little crumble at the edges. Resist adding extra liquid—the dough’s texture is just right here.

Step 4: Chill Your Dough for Crisp, Defined Cookies

Shape your dough into a disc, wrap it tightly in plastic wrap, and pop it in the fridge for at least 2 hours. Seriously, don’t skip this chilling step—it’s the secret to preventing spreading and ensuring your Linzer cookies keep their neat shape during baking. I’ve even made the dough the night before for convenience.

Step 5: Cut and Bake with Care

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour your work surface and roll out the dough to about ¼-inch thickness. Don’t stress if some edges crumble a bit—that’s normal. Use a 2-inch round cookie cutter for your base cookies and a smaller cutter or special Linzer shapes (I often use a heart) for the cutouts. Bake the cutouts for 7 minutes and the whole cookies for 8 minutes – the difference helps them come out perfectly tender!

Step 6: Assemble and Enjoy

Once cooled, dust the cutout tops with powdered sugar, then spread a teaspoon of raspberry jam on the flat side of the whole cookies. Sandwich the two halves gently to avoid squeezing out the jam. These cookies look as dreamy as they taste, and I love pairing baking them with a hot cup of tea or coffee!

Top Tip

After making these cookies many times, I’ve learned a few tricks that make all the difference between just good and absolutely perfect Pistachio Linzer Cookies.

Keep Butter Soft but Not Melted: This ensures your dough is workable and doesn’t turn greasy, which can cause spreading.
Don’t Skip the Chill: Chilling the dough solidifies the butter and improves texture and shape retention during baking.
Use Powdered Sugar on the Cutouts: It adds a beautiful, snowy look that contrasts nicely with the pistachio-green tone.
Let Cookies Cool Completely Before Sandwiching: This prevents the jam from melting or making the cookies soggy.

How to Serve Pistachio Linzer Cookies Recipe

pistachio linzer cookies - Serving Suggestion

Garnishes

For a festive flair, I like dusting the tops with powdered sugar mixed with a tiny pinch of matcha powder for an earthy green twist. Sometimes I sprinkle crushed pistachios on the jam before assembling for extra crunch and color. These simple touches make a lovely presentation.

Side Dishes

Pair these Pistachio Linzer Cookies with a fragrant Earl Grey tea or a rich hot chocolate. They also make a gorgeous addition to holiday cookie platters alongside spiced nuts and cranberry biscotti.

Creative Ways to Present

One time, I arranged a stack tied with a fresh herb sprig—like rosemary or mint—for a botanical touch, perfect for gifting. You could also sandwich smaller cookies inside cupcake liners or present them in decorated cookie boxes for parties. Their charming shapes invite playful arrangements!

Make Ahead and Storage

Storing Leftovers

I store leftover assembled cookies in an airtight container at room temperature for up to 2 days—any longer risks the jam making them a bit soft. For longer storage, I keep them in the fridge tightly sealed, which preserves freshness for about 5 days.

Freezing

If I plan ahead, I freeze the baked but unfilled cookies in a single layer on a tray, then transfer them to a freezer bag. They freeze beautifully and thaw overnight in the fridge before spreading jam and assembling. This trick saves so much time when you want fresh-tasting cookies on demand.

Reheating

I usually don’t reheat these cookies after assembling since the jam is best enjoyed fresh, but if you want to refresh unfilled cookies, a quick 5-minute toast in a 300°F oven revives their delicate crispness perfectly.

Frequently Asked Questions:

Can I use other nuts instead of pistachios?

You can substitute almonds or hazelnuts ground finely for a similar nutty texture, but pistachios offer a uniquely bright flavor that’s hard to replicate.

How important is chilling the dough?

Chilling helps the dough firm up, preventing spreading during baking and maintaining sharp cookie shapes. Skipping this step usually leads to flatter, less defined cookies.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum to ensure the dough holds together. The texture and taste remain just as delightful.

Why is the jam important in Linzer cookies?

Jam adds a sweet and tangy contrast that brightens the buttery pistachio dough. It also acts as an edible 'glue' to sandwich the cookies, creating that classic layered effect. Raspberry is traditional, but feel free to experiment!

Final Thoughts

Honestly, this Pistachio Linzer Cookies Recipe feels like a slice of nostalgia mixed with new twists that keep me excited every time I bake it. It’s the kind of treat that brings people around the kitchen table, sharing joy with every nutty, jam-filled bite. I truly hope you give it a try—it’s easier and more rewarding than you might expect, and your baking batch will surely disappear quickly! Happy baking, friend.