Description
Pistachio Linzer Cookies are delicate, nutty sandwiches made with finely ground pistachios and filled with sweet raspberry jam. These charming cookies are lightly crisp with a tender crumb and dusted with powdered sugar, perfect for festive occasions or as a delightful treat any time.
Ingredients
Scale
Nut and 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)
Filling and Topping
- 1/2 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 speed. If desired, add 2-3 drops of green gel food coloring and stir to combine for a subtle green hue.
- Add dry ingredients: Add the flour mixture to the wet ingredients and stir until the dough begins to come together and pulls away from the sides of the bowl. It will be dry and crumbly at first; mixing with hands helps. The dough should form a ball when pressed firmly but may be slightly crumbly at edges.
- Chill dough: Turn the dough onto a piece of plastic wrap and press into a disc. Wrap tightly and chill in the fridge for 2 hours or overnight to prevent spreading and maintain shape.
- Cut the cookie dough: Preheat the oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Use a 2-inch round or fluted cookie cutter to cut circles. For half of the cookies, cut a smaller shape (like a heart) from the center using a smaller cutter or special Linzer cookie cutter.
- Bake cookies: Arrange cookies with cutouts on one sheet and whole cookies on another. Bake cutout cookies for 7 minutes, whole cookies for 8 minutes. Dust the cutout cookies with powdered sugar while still warm. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble cookies: Spread 1 teaspoon of raspberry jam on the bottom of whole cookies. Carefully top each with a powdered sugar-dusted cutout cookie, pressing gently to sandwich. Store at room temperature for up to 2 days or refrigerate up to 5 days to maintain freshness.
Notes
- Use any round or fluted cookie cutter and a smaller cutter for the centers; heart shapes work beautifully for festive touches.
- The 2-hour chilling step is crucial to prevent spreading and keep cookie edges sharp and defined.
- Dough can be prepared and chilled 2-3 days ahead for convenience. Unfilled baked cookies freeze well; thaw overnight in fridge before assembling.
- Store cookies tightly covered at room temperature up to 3 days or refrigerated up to 1 week to keep them fresh.
- Feel free to experiment with different jam flavors and cookie shapes to suit your taste or occasion.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
