These raspberry pistachio linzer cookies are pure perfection! Made with buttery, melt in your mouth pistachio cookies sandwiched together with a sweet and slightly tangy raspberry jam, each bite of these cookies is filled with absolute deliciousness! The raspberry and pistachio flavors blend so beautifully together, leaving you wanting more.
What Makes this Linzer Cookie Recipe so Good?
- Buttery, melt in youth pistachio cookies made with ground toasted pistachios
- Sweet, slightly tangy raspberry jam filling
- Easy, fun recipe the whole family can join in to make
How to the Best Linzer Cookies From Scratch
Linzer cookies are one of my favorite sandwich cookies to make mainly because they are so adaptable. You can literally fill these butter-based cookies with any filling from jam, citrus curd, or chocolate. When it comes to the cookie dough, you can play around with the nut flour as I did substitute the almond flour for pistachio flour. To make recipe, you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Pistachio Flour
- Salt
- Unsalted Butter
- Dark or Light Brown Sugar
- Vanilla Extract
- Raspberry Jam
- Confectioners’ (Powdered) Sugar
Tips for Making the Best Linzer Cookies
- Properly Cream the Butter and Sugar Together – the butter and sugar should be creamed together at medium high speed for at least 2-3 minutes until the mixture looks smooth and fluffy in appearance. This timeframe will properly aerate the butter without the risk of overmixing.
- Chill the Cookie Dough – given the soft consistency of the cookie dough, it requires refrigeration for at least 2-3 hours or overnight. For properly shaped cookies that do not spread, I recommend chilling the cutout cookie dough pieces in the fridge for 30 minutes or in the freezer for 15 minutes prior to baking.
- Do Not Overbake Cookies – for a melt in your mouth cookie texture, cookies should be baked just until the tops no longer look wet and edges appear crisp and light golden brown.
- Cool Cookies on Baking Sheet – when the cookies are initially removed from the oven, they are fragile. To prevent breaking, cool the cookies on the baking sheet for 5-6 minutes before transferring to a cooling rack to cool completely to room temperature.
How to Store
Linzer cookies are best eaten the day it is baked. To preserve soft texture, cookies should be stored in an airtight container at room temperature for 2-3 days. Alternatively, cookies may be stored in the fridge in an airtight container for 4-5 days.
Frequently Asked Questions
Can this Cookie Recipe be Made in Advance?
Yes! The cookie dough may be made in advance and stored in the fridge for up to 1 week or in the freezer for up to 1-3 months. When ready to use frozen cookie dough, thaw in the fridge overnight before using.
Can Pistachio Flour be Substituted with another Nut Flour?
Yes, the pistachio flour may be substituted with any preferred nut flour. Some great options are almonds, pecan, hazelnut, or walnuts. To make nut flour from scratch, simply grind the nuts in a food processor until you have fine crumbs.
Can I use a different filling in the cookies?
Yes, in place of the raspberry jam you may fill cookies with citrus curd, chocolate ganache, or another flavored jam-like orange or apricot.
Looking for Similar Recipes, Checkout the Links Below:
I hope you love this recipe as much as I do! If you make these raspberry pistachio linzer cookies, please make sure to let me know by tagging me @nourishedendeavors on Instagram. I love looking at the photos of recipes you all have made, or you can leave a comment and rate the recipe in the comment section down below. Happy baking, friends!
PrintRaspberry Pistachio Linzer Cookies
Made with buttery, melt in your mouth pistachio cookies sandwiched together with a sweet and slightly tangy raspberry jam, each bite of these raspberry pistachio cookies is filled with absolute deliciousness!
- Prep Time: 60 Minutes (Not Including Refrigeration Time)
- Cook Time: 18 Minutes
- Total Time: 1 hour 18 minutes
- Yield: 20 Large/16 Mini Cookies 1x
Ingredients
- 2 1/2 Cups (325g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1 Cup (120g) Pistachio Flour, Spooned and Leveled
- 1/2 Teaspoon Salt
- 2/3 Cup (132g) Dark or Light Brown Sugar
- 1 Large Egg, Room Temperature
- 1 Cup (226g) Unsalted Butter, Room Temperature
- 1 1/2 Teaspoon Vanilla Extract
- 1/2 Cup (164g) Raspberry Jam
- Confectioners’ (Powdered) Sugar
Instructions
- In a large mixing bowl, whisk together the flour, pistachio flour and salt. With a stand or hand mixer, cream the butter and brown sugar together at medium high speed for 2-3 minutes or until the mixture appears smooth and fluffy.
- Beat the vanilla extract into the butter mixture followed by the egg at medium high speed. Stop the mixer and use a silicone spatula to scrape the sides and base of the mixing bowl.
- Mix the dry ingredients into the wet batter at low speed just until cookie dough comes together and starts to form into a ball. Take care to not overmix.
- Transfer the cookie dough to a lightly floured work surface and divide the dough into equal portions. Shape each portion into a flat disk.
- Wrap both disks of dough in plastic wrap and refrigerate for 2-3 hours or overnight. If disks of dough are chilled for more than 3 hours, allow the dough to rest at room temperature for 10-12 minutes to soften up a little before rolling and cutting into shapes.
- Line (2) large baking sheets with parchment paper or silicone baking mats. Working with one disk of dough at a time, lightly flour a work surface and roll the cookie dough into a large circle about 1/4 inch thick.
- Using a 3 inch star cookie cutter lightly dipped in flour, cut out cookie dough pieces and transfer to the prepared baking sheet(s) placing each piece of dough 1 inch apart.
- Re-roll the cookie dough scraps and cut as many star shapes as you can. Repeat the process with the remaining disk of linzer cookie dough. You should end up with 40 cookie dough pieces divided between the two baking sheets.
- Using a 1 1/2 inch star cutter lightly dipped in flour, cut out the centers of 20 of the cookie dough pieces (Open cookies with cutouts should be on the same baking sheet as the bake time will be less than the bake time for the full cookies without cutouts.)
- Preheat the oven to 350F(175C). Place cookie dough cutouts in the freezer for 15 minutes or in the fridge for 30 minutes before baking. This will allow the butter in the dough to firm back up and prevent the cookies from overspreading and losing its shape once baked.
- Bake the full cookies (without cutout) for 10-11 minutes and the open cookies (with cutouts) for 8-9 minutes, rotating the baking sheets halfway through bake time. Cookies are ready when the edges appear crisp and golden brown. For the full cookies, the centers will not appear wet once baked through.
- Cool the cookies on the baking sheet(s) for 5-6 minutes before transferring to cooling racks to cool completely to room temperature.
- Sprinkle powdered sugar either lightly or generously on the tops of the open cookies with star cutouts. Spread a thin layer of raspberry jam (about 1 teaspoon) on the bottom of full cookies without star cutouts.
- Place the cookies with star cutouts on top of the cookies with raspberry jam sandwiching them together for a total of 20 sandwich (linzer) cookies.
Notes
- Linzer cookies are best eaten the day it is baked. To preserve soft texture, cookies should be stored in an airtight container at room temperature for 2-3 days. Alternatively cookies may be stored in the fridge in an airtight container for 4-5 days.
- If you find that the cookie cutter is sticking to the cookie dough, lightly dip the ends in flour to cut out evenly shaped cookies pieces.
- Any remaining cookie dough straps may be used to make additional linzer cookies or mini star shaped cookies. I was able to make 16 mini star cookies with the cookie dough straps. Mini star cookies should be baked for 6-7 minutes or until the edges appears crisp.
- In place of pistachio flour, cookies may be made with almond, pecan, hazelnut or walnut flour. To make nut flour from scratch, simply grind the nuts in a food processor until you have fine crumbs.
Leave a Reply