Raspberry Pistachio Linzer Cookies

Soft, a little salty, and sweet raspberry pistachio linzer cookies are simply stunning cookies that always impress. These beautiful sandwich cookies taste best on day 2 so they’re a wonderful make-ahead holiday cookie option! 

stack of raspberry pistachio linzer cookies

We have a classic beauty on today’s menu: linzer cookies. Have you ever made them before? They look a lot more complicated than they actually are, so I want to walk through the process together.

What are Linzer Cookies?

Linzer cookies are made from a nutty cookie dough, traditionally almond based, but we’re using pistachios! This deliciously nutty dough is rolled out, cut into shapes, and baked– just like sugar cookies. Then the cookies are sandwiched together with sweet jam. A light dusting of confectioners’ sugar finishes them off. These stained glass window-esque cookies are easily some of the prettiest cookies around!

But the best part is the unique texture. Linzers are crunchy right out of the oven, but after sandwiching jam in the center, they begin to soften. And on day 2, the jam settles into the cookies so the whole sandwich is tender, soft, and deliciously crumbly. So linzer cookies taste BEST made ahead of time!

Fun fact: I learned that linzer cookies originate from an Austrian treat called Linzertorte which is filled with black currant preserves and topped with a lattice design.

overhead image of raspberry pistachio linzer cookies

These Raspberry Pistachio Linzer Cookies Are:

  • Simple to make yet incredibly stunning
  • Totally customizable– fill them with your favorite jam and use your favorite cookie cutters!
  • Nutty and deliciously textured
  • Remarkably flavorful– the salty pistachios pair perfectly with sweet brown sugar, jam, and spices
  • Soft and a little crumbly
  • Even better on day 2
  • Beautiful on holiday cookie trays
  • Dusted with confectioners’ sugar for a little something extra

pistachios ground up in a food processor

Steps for Raspberry Pistachio Linzer Cookies

I published my favorite traditional linzer cookie recipe in Sally’s Cookie Addiction, so we’re making a spin-off today. Before you begin, have 3 bowls ready:

  • bowl 1 = ground up pistachios + brown sugar
  • bowl 2 = dry ingredients like flour, baking powder, cinnamon, salt
  • bowl 3 = wet ingredients like butter, brown sugar, egg, vanilla

Let’s dive in:

  1. Pulse the pistachios and half of the brown sugar into a fine crumb. Use a food processor for this step.
  2. Whisk the dry ingredients together.
  3. Cream the wet ingredients together. You’ll use the remaining half of the brown sugar in this step.
  4. Add the dry ingredients and pistachio mixture to the wet ingredients. The dough will be crumbly at first, but will come together after a couple minutes of mixing.
  5. Divide & chill the cookie dough. Divide the dough half, flatten it into discs, and tightly wrap each in plastic wrap. Chill the cookie dough in the refrigerator for at least 3 hours. Without chilling, the dough is impossible to roll out and the cookies will spread into a massive mess on your baking sheets.
  6. Roll out the cookie dough. On a lightly floured surface, roll out the disc of cookie dough until 1/4 inch thick. Use cookie cutters to cut dough into circles. Reroll the remaining dough and continue cutting until all of the dough is used. Repeat this process with the second disc of dough. You’ll have about 64 cookie dough circles.
  7. Cut a hole into the center of half of the cookie dough circles. We’ll call them “donut cookies” because of that center hole.
  8. Bake. Bake the whole cookies and “donut” cookies on separate baking sheets. The donut cookies take a minute less because of their smaller surface area.
  9. Dust the “donut cookies” with confectioners’ sugar.
  10. Fill with jam & sandwich. Spread 1/2 teaspoon of jam on each whole cookie. Top each with a donut cookie and press down gently to create a cookie sandwich.
  11. Enjoy!

wet ingredients for linzer cookie dough in a glass bowl, dry ingredients in a glass bowl, and pistachios in a food processor

Look at this gorgeous dough!

2 images of pistachio linzer cookie dough on a paddle attachment and in 2 discs wrapped in plastic wrap

Favorite Cookie Cutters to Use

Linzer cookies can be cut into any shape, but I love the scalloped edge look. You’ll need two cookie cutters– one cookie cutter about 2 inches in diameter and another that’s 1 inch. Here are the cookie cutters I used: fluted edge cookie cutters (the 2 inch and 1 inch sizes). I always make the cookies round, but the center looks lovely as a little heart, star, diamond etc.

All of the cookies will be cut with the larger 2-inch cookie cutter, then half will be cut again into a “donut” cookie. That’s what I call the cookies with holes in the center.

rolled out linzer cookie dough with round cookie cut outs and a circle cookie cutter

linzer cookie dough on a baking sheet before baking

linzer cookie dough with centers cut out on a baking sheet before baking

Linzer Cookies Filling

I chose raspberry jam, but honestly… any flavor works! Apricot jam or even lemon curd would be SO good with pistachios. Or I just thought of this: use hazelnuts instead of pistachios and fill with Nutella (!!). I’ll have to try that combination next!

spreading raspberry jam onto bottom linzer cookie

Raspberry Pistachio Linzer Cookies Video Tutorial

Let’s watch how they’re made:

2 images of top donut shaped cookies for linzer cookie sandwiches including the cookies on a baking sheet and hands placing a cookie on top of the bottom cookie to make a sandwich

stack of raspberry pistachio linzer cookies

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
overhead image of raspberry pistachio linzer cookies

Raspberry Pistachio Linzer Cookies

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: 32 sandwiches
  • Category: Cookies
  • Method: Baking
  • Cuisine: Austrian


Soft, a little salty, and sweet pistachio linzer cookies filled with delicious raspberry jam! 


  • 2/3 cup (65g) shelled pistachios*
  • 2/3 cup (135g) packed light or dark brown sugar, divided
  • 2 and 1/2 cups (300g) all-purpose flour, (spoon & leveled) plus more for rolling out
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 240g) unsalted butter, softened to room temperature
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (160g) raspberry jam or jelly (or any flavor!)
  • 2 Tablespoons (16g) confectioners’ sugar, for dusting


  1. Place the pistachios and 1/3 cup (67g) brown sugar in a food processor. Pulse into a very fine crumb. Set aside.
  2. Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
  3. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and remaining 1/3 cup (67g) brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  4. Add the flour mixture AND the ground pistachio mixture to the wet ingredients and mix on low until combined. It will be crumbly at first, but will come together after a couple minutes of mixing.
  5. Divide the dough into 2 equal portions, gently flatten into discs, and wrap each in plastic wrap. Chill the discs in the refrigerator for at least 3 hours (and up to 4 days). If chilling for longer than 3 hours, allow to sit at room temperature for at least 30 minutes before rolling because the dough will be quite hard.
  6. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  7. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. The dough may become sticky as you work, so keep extra flour nearby to use as needed. Alternatively, the dough may crack when rolling out. Wait a few minutes for it to soften back up. The more you work with it, the softer (and easier to work with) it will become. Roll out the disc until 1/4 inch thick. Using a 2-inch round or fluted cookie cutter, cut dough into circles. Reroll the remaining dough and continue cutting until all is used. Repeat with the second disc of dough. You should have about 64 circles.
  8. Using a 1-inch round or fluted cookie cutter, cut a hole into the center of 32 of the circles. Let’s call these 32 cookies the “donut cookies” because of that center hole.
  9. Arrange the whole circles and the donut cookies 2 inches apart and on separate baking sheets (because the donut cookies take 1 less minute to bake).
  10. Bake the whole circles for about 11 minutes, or until lightly browned around the edges, and bake the donut cookies for about 10 minutes. Rotate the baking sheets halfway through the bake time. Allow cookies to cool on the baking sheets for 5 minutes. Dust the “donut cookies” with confectioners’ sugar, then transfer all of the cookies to a wire rack to cool completely before assembling.
  11. Spread 1/2 teaspoon of jam on each whole cookie. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.
  12. Cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.


  1. Make Ahead Instructions: You can chill the cookie dough in the refrigerator for up to 4 days (see step 5), but you can also freeze it for up to 3 months. If you opt for the latter, allow the dough to thaw overnight in the refrigerator, then bring to room temperature before rolling out in step 7. Cookies freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
  2. Special Tools: KitchenAid Stand Mixer, Food Processor, Measuring Cups, Glass Mixing Bowls, Fluted Edge Round Cookie Cutters, Silpat Baking Mat, Baking Sheet, and Cooling Rack
  3. Pistachios: You can use salted or unsalted pistachios. I prefer to use salted for a sweet/salty flavor.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: raspberry pistachio linzer cookies, linzer cookies


  1. Yum, I think I’ll make these for holiday cookies. I have some pistachio flour on hand and homemade lemon curd as well. It’ll be a quick bake and assemble for the holidays. 😀 Thanks Sally!

  2. Angie Poellinger says:

    I made these and they turned out pretty well. I thought they might get bigger during cooking. Maybe because my baking powder was old, that didn’t happen. Flavor was very good. Thanks!

    1. They should hold their shape while baking so sounds like you did everything right 🙂

  3. My fluted cookie cutters came today!!! I am BEYOND excited to get in the kitchen and bang out cookies this weekend. I am definitely trying the Hazelnut/ Nutella version. I’ll make sure to tag you on IG! Also trying your Rugelach recipe which I’m super excited about!!

  4. These look wonderful! I was wondering if I can use almond flour only since I don’t have any pistachios on hand?

    1. I don’t suggest it– you’ll want to crush down nuts to get the proper texture. Almond flour is a little too fine and will dry out the dough.

  5. Leah Rosenberg says:

    Sally, I have been baking your recipes for years and they always turn out perfectly. Tonight, however, I tried making these as a hazelnut and Nutella version. but something went horribly wrong. When I tried rolling out the dough, it was extremely crumbly and when I tried to pickup the cookies after cutting them into shapes, they fell apart. Then when I pulled them out the oven (I only cooked them for 9 minutes at 350) and let them cool, they were hard as a rock. I was so excited to bring these to a cookie exchange, but don’t think I will have time to remake them. Hope you can help me figure out my mistake! Thank you, Sally.

    1. Hi Leah! That’s extremely frustrating, I’m so sorry. Was the dough too cold, you think? I always find that if I let it sit out at room temperature and work it with the rolling pin, it will soften up. Also, maybe too much flour when rolling it out? If you decide to make again, try reducing flour to 2 and 1/4 cups.

  6. MAN ALIVE, these are good!!!!!!!!!!!!!!!!!!!!!! The Nutella/ Hazelnut version did NOT disappoint. Also, your Rugelach recipe is divine. My mind is already running wild with Savory ideas! That dough is incredible, it tastes like it is so hard/ complicated to make but my love (my food processor) did all of the work this weekend. I know you saw on IG but I am beyond thrilled with how all of my cookies came out this weekend, and 4 of the 5 recipes I used were yours! The only one I already had was my grandmother’s Pizzelle recipe <3 thank you so much for giving me all of the help and guidance I needed to create beautiful holiday cookies. I cannot wait to share them over the holidays. Well done you!

    1. This makes me so happy – and totally convinced me to use Nutella next time! Let me know what savory rugelach recipes you come up with! Happy holidays 🙂

  7. Hey Sally, weird question, but I like a “lighter colored” linzer cookie. I assume these are dark because of the brown sugar and cinnamon use. Im also curious if those flavors overpower the delicate pistachio flavor. Would you suggest changes for a lighter color and more pronounced pistachio flavor? 

    Ps i havent made these yet, so the flavor could be spot on, just curious! 

    1. I find that you can still taste the pistachio, however, feel free to switch to granulated sugar and leave out the cinnamon (or reduce the cinnamon). 🙂

  8. Hi these look so pretty, i want to try both nuts
    But i have a question, is the weight of the nuts with the shells or after i remove them , i’m gu Its with the shells . And if i want to make the hazelnut version do i use the same 65 grams ?

    1. Hi Salwa! The weight of the pistachios is for shelled pistachios. Use 2/3 cup of chopped hazelnuts, which is about 75g.

      1. Thanks so much 

  9. I have a tree nut allergy and I cannot have almonds,  pistachios or hazelnuts. Can I use regular flour to make these cookies or is there something else I can use as a substitute? I love these cookies and this is a new allergy for me and I’m so sad I can’t make these 🙁 please help!!

    1. Hi Katie! Flour isn’t a sub for the nuts BUT there is definitely a way you can make these! I suggest using my sugar cookie dough instead. You can add cinnamon and use brown sugar instead of white. Bake them just how you would bake these, fill with jam, dust with confectioners’ sugar. Enjoy!

  10. Thank you so much!! Happy Holidays!!

  11. Hi Sally, made these and they were absolutely delicious. Please could you tell me how I could change the biscuit to be ginger. Was going to try ginger cookies with orange marmalade jam. Hope you can help xxx

    1. To add to my question, I was thinking more of a stem ginger flavour xxx

  12. Hi Sally, these look wonderful. Just a note from across the big pond in the “old world”- true Linzercakes, cookie bars, etc. always use Hazelnuts .Love your recipes.

  13. I love all your recipes that I have tried. I am thinking of making these for some Christmas cookie trays. Can they be made and frozen? Will the icing/confectioner sugar still stay white once they come out of freezer?

    1. Hi Lori! See my make ahead tip. Baked cookies freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving. You can freeze with or without the confectioners’ sugar on top. For ideal freshness, I recommend freezing without the confectioners’ sugar topping then adding it after the cookies thaw.

  14. Made these last night and they are delicious! I baked the little extra “donut cookie” punch outs for 6 minutes in the oven and they were amazing on there own!

  15. Is there a reason the comments are closed on the Kitchen Aid giveaway because it said it’s open until the 10th unless I misunderstood?

    1. Hi Mackenzie! Are you looking at last year’s giveaway posted in 2017? The comments are open in the 2018 giveaway: https://sallysbakingaddiction.com/kitchenaid-stand-mixer-giveaway-2/

  16. Can I substitute almond flour for the pistachio?

    1. Hi Ashley. I don’t suggest it– instead, you’ll want to crush down almonds to get the proper texture. (Like you do with pistachios in this recipe.) Almond flour is a little too fine and will dry out the dough.

  17. Hi Sally,

    Would I be able to substitute almonds for the pistachios? if so, would the amounts be equivalent?

    P.S. I love all your recipes. Your blog is definitely my go to spot for new recipes!!

    1. Hi Cathleen! You can crush down whole almonds instead of pistachios, yes! Thank you so much for trusting my blog for recipes. Appreciate it so much.

  18. I made these two days ago and they are sooooooo good, can’t stop eating them ☺️

  19. Caroline Kaufmann says:

    Hi Sally, I am making these today and am wondering if it matters whether the pistachios are raw or roasted. I have raw, unsalted nuts and roasted, salted nuts and am wondering which ones to use. Or should use a mix of both? Thank you!

    1. Doesn’t matter at all! I’ve used them all– raw, salted, roasted, unsalted. You’ll just get a little added flavor if using roasted and/or salted.

  20. I made these this past year as part of my Christmas cookies present collection. And honestly Sally, thank you and bless you! These are probably hands down the best cookie I’ve ever tasted and made. I had to make them again this past weekend because I’ve missed them so much! They are so soft and melt in your mouth delicious. So full of delicious flavor! Thank you for creating this recipe! You are a true genius in the kitchen!

    1. Thank you for such a kind review! I’m so thrilled to read how much you enjoyed them!

  21. Great recipe! So easy to follow and turns out exactly as written! Have made it twice now and gotten so many compliments. The cookies are melt in your mouth and taste better as they age! Def recommend!

  22. Possibly a dumb question….I don’t have a stand mixer with a paddle attachment. Just a regular handheld mixer. Will that be ok to use? Every Linzer recipe I’ve seen calls for the paddle attachment.

    1. A handheld mixer with the beaters is completely fine!

  23. Sarah Salvatore says:

    Hi there,

    I’m so excited to add these to my Christmas cookie list!

    Two questions:
    1. Would you recommend adding any amount of salt if the pistachios aren’t salted?
    2. Could I use coconut sugar instead of brown sugar?

    Thanks you!

    1. I have used unsalted pistachios and still love the cookies, but you can certainly add a bit if you wish! I have not tested this recipe with coconut sugar so I’m unsure how this would alter the recipe. Let me know if you try ti!

  24. How did you get 32 sandwiches? I got 20. 2” cutter, 1/4 inch high.

  25. Eileen McGarry says:

    There are special Linzer cookie cutter sets that come with 2 cutters – 1 for the bottom and 1 for the top. The top one has an insert for different interchangeable designs that will b be punched in instead of just a hole. I have a Wilson Christmas set I’ve used for several years that includes angel, pine tree, candy cane, and many pointed star, as well as a hole. They work really well and have not broken or rusted. They have other sets with other designs and there are also other manufacturers that make them. The cookies are just beautiful.

  26. Hi! This probably is a dumb question.. so I measure 2/3 cup of shelled pistachios, then take the shells off and food process them down? Im planning to make these for a family party and want to get them right! These looks delicious!

    1. Hey! I was wondering about this too, what did you end up doing??

      1. I ended up unshelling the pistachios, and measuring 65 grams out.. cookies came out good!

  27. I love your recipes! Your tips and tricks are the best! I own a home bakery and always tweak recipes to make them my own, but I always look to your recipes as a jumping off point. I look forward to trying this one.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally