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Pistachio Linzer Cookies Recipe

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3.8 from 40 reviews

Delightfully nutty and buttery Pistachio Linzer Cookies with a touch of raspberry jam, perfect for festive occasions or anytime you crave a delicate, crumbly cookie sandwich with a sweet fruity center.

Ingredients

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)

Other

  • 1/2 cup raspberry jam
  • Powdered sugar (for dusting, optional)

Instructions

  1. Grind pistachios (5 min): Add the pistachios to a food processor and pulse or blend until finely ground. Transfer them to a bowl and whisk together with the flour and salt until well combined.
  2. Mix wet ingredients (2 min): In a separate large bowl, combine the very soft butter, brown sugar, and vanilla extract using a spatula until smooth with no butter clumps. Alternatively, use an electric mixer on low speed. If desired, add 2 to 3 drops of green gel food coloring and mix until the color is evenly distributed.
  3. Add dry ingredients (3 min): Gradually add the pistachio-flour mixture to the wet ingredients, stirring until the dough just begins to come together and pulls away from the bowl sides. The dough will be dry and crumbly; use your hands to press and form it into a ball that holds together but is slightly crumbly at the edges.
  4. Chill dough (2 hours): Place the dough on plastic wrap, press into a firm disc, wrap tightly, and chill in the refrigerator for at least 2 hours or overnight to firm up.
  5. Cut the cookie dough (5 min): Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Lightly flour a work surface and roll out the chilled dough to 1/4-inch thickness. Use a 2-inch round or fluted cookie cutter to cut circles. For half the cookies, cut a smaller shape (heart or circle) out of the center to create the iconic Linzer design.
  6. Bake cookies (8 min): Arrange the cut-out cookies on separate baking sheets: whole cookies on one and cutout center cookies on the other. Bake the smaller center-cut cookies for 7 minutes and the whole cookies for 8 minutes, until they are lightly golden. Dust the cutout cookies with powdered sugar while still warm. Cool on the trays for 5 minutes, then transfer to wire racks to cool completely.
  7. Assemble cookies (5 min): Spread about 1 teaspoon of raspberry jam evenly on the whole cookies. Gently press a powdered sugar-dusted cutout cookie on top to sandwich the jam in between. Store assembled Linzer cookies at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • Ensure the butter is softened but not melted for the right dough texture.
  • Chilling the dough for at least 2 hours is essential for easier rolling and to prevent spreading during baking.
  • Use parchment paper to prevent sticking and for easy cleanup.
  • If you prefer, substitute with gluten-free flour blend to make these cookies gluten-free.
  • The green gel food coloring is optional and purely for aesthetic purposes.
  • Cookies can be stored in an airtight container to maintain freshness.

Find it online: https://justsosavory.com/pistachio-linzer-cookies-recipe/