What Are Linzer Cookies?
Linzer cookies are traditionally made from a nutty almond-based cookie dough, like my cherry almond linzer cookies. But for this recipe, we’re using pistachios. The dough is rolled out, cut into shapes, and baked…just like sugar cookies. Then the cookies are finished with a light dusting of confectioners’ sugar, and sandwiched together with sweet jam. These festive, stained glass window-esque cookies are easily some of the prettiest cookies around, especially on holiday cookie trays. Fun fact: Linzer cookies originate from an Austrian treat called linzertorte, a type of pastry filled with a fruit preserve and topped with a lattice design.
Tell Me About These Raspberry Pistachio Linzer Cookies
Texture: They’re nutty, deliciously textured, and oh so good. Linzers are crunchy right out of the oven, but after sandwiching jam in the center, they begin to soften. The magic happens on day 2 when the jam settles into the cookies making the whole sandwich tender, soft, and deliciously crumbly. Without question, they taste BEST when made ahead of time. Flavor: Trust me when I tell you that they taste even better than they look. Salty pistachios pair perfectly with sweet brown sugar, jam, and spices, resulting in a remarkably flavorful and delicious cookie. Moreover, they’re totally customizable—simply use your favorite jam and cookie cutters. Ease: They’re stunning yet deceptively easy to make! You’ll need to make the dough and chill it for some time, then roll out the dough, cut them into shape, and bake. Once cooled, you simply dust the “donut” cookie with confectioners’ sugar, spread jam onto the base cookie, and sandwich them. If you’ve made these chocolate gingerbread sandwich cookies before, you know the drill! Time: In addition to the preparation of the dough and the baking, you’ll need to chill the dough for at least 3 hours. If you want to save time, consider whipping up a batch of dough in advance and storing it in the freezer (see Recipe Notes). When you’re ready to bake, simply thaw overnight in the refrigerator.
You may also want to check out my favorite traditional linzer cookie recipe in Sally’s Cookie Addiction if you have a copy.
Overview: How to Make Raspberry Pistachio Linzer Cookies
The full printable recipe is below, but let’s walk through it so you understand each step before you get started. Before you begin, be sure to have 3 bowls ready:
1st bowl = ground pistachios + brown sugar 2nd bowl = dry ingredients like flour, baking powder, cinnamon, salt 3rd bowl = wet ingredients like butter, brown sugar, egg, vanilla
Look at this gorgeous dough:
Favorite Cookie Cutters to Use
Linzer cookies can be cut into any shape, but I love them with scalloped edges. You’ll need 2 cookie cutters: one cookie cutter that is 2 inches in diameter and another that’s 1 inch. (I used these fluted-edge cookie cutters, just like I do for chocolate gingerbread sandwich cookies.) I always make a round center hole, but it looks just as lovely with a little heart, star, or diamond shape. All the cookies will be cut with the 2-inch cookie cutter, but only HALF will be cut again into a “donut” cookie. (That’s what I call the cookies with holes in the center.)
Fillings for Linzer Cookies Filling
I chose raspberry jam, but honestly…any flavor works. Apricot jam or even lemon curd makes a delicious flavor combination with pistachio. Or replace the pistachios with hazelnuts and fill with Nutella or caramel like we do in these caramel hazelnut linzer cookies.
Raspberry Pistachio Linzer Cookies Video Tutorial
Let’s watch how these beautiful cookies are made:
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