Christmas Tree Pistachio Linzer Cookies

Jump to Recipe Jump to Video Print Recipe

If you’re looking for an easy yet impressive Christmas cookie recipe, these Pistachio Linzer Cookies are a brilliant choice. They’ve got that classic Linzer cookie texture – soft, buttery, and crisp – but with a nutty pistachio twist! The little Christmas tree cut-outs make them feel extra magical, like something you’d spot at a snowy market stall. They’re easy to make, lovely to share, and perfect for stocking up your Christmas biscuit tin!

Linzer cookies are delicate, festive biscuits originating from Austria and inspired by the Linzer Torte. They’re a staple find at Austrian Christmas Markets! They’re made from a nutty, buttery dough, baked as two thin cookies, then sandwiched together with a filling, with a little cut-out “window” on top to show it off. Traditionally, Linzer cookies are made with ground almonds, but this recipe gives them a fun twist by using pistachios instead, creating a naturally green dough with a soft texture and nutty flavour. They look beautifully festive yet are surprisingly simple to make, ideal for Christmas baking.

Your Ingredients List

Pistachios: This Linzer cookie recipe swaps almonds for pistachios. When blitzed into fine crumbs, they act like part-flour, part-flavour-booster. They give the cookies their gorgeous pale green tint, a naturally nutty sweetness, and that gorgeous tender crumb.
Plain flour: Gives the Linzer cookies structure so they hold their shape when rolled, cut, and baked into neat little Christmas trees.
Salt: Just a pinch, but don’t skip it. The salt brings out the pistachio flavour and balances the sweetness.
Unsalted butter: Essential for that melt-in-the-mouth texture.
Caster sugar: Fine enough to cream smoothly into the butter, helping the cookies bake evenly and stay light and slightly crisp.
Egg: Helps bind the dough together and adds richness. One egg is just enough to keep the dough soft but easy to roll.
Vanilla extract: A gentle background warmth that complements the pistachios without overpowering them.
Pistachio cream: This is your filling, and it’s what gives the cookies that dreamy sandwich centre. Smooth, creamy, nutty, and a proper treat. If you love pistachio gelato, this is basically the spreadable version.
Icing sugar: For the signature snowy finish. It gives the Linzer cookies a dusting of Christmas magic.

RECIPE NOTES

TASTE

Nutty and buttery with a sweet pistachio cream filling that makes every bite feel a little bit luxurious. Classic Linzer vibes… but Christmas tree green and far more festive.

TEXTURE

Crisp edges, soft middles, and a smooth, creamy centre. These Linzer cookies truly melt in the mouth and keep you coming back for more!

SKILL

Super easy! If you can roll out dough and cut out shapes, you can make these. Great for beginners or brilliant for confident bakers who want something pretty with minimal fuss.

SERVES

Makes around 18 Linzer cookie sandwiches. Perfect for gifting, stocking up your biscuit tin, and snacking.

How To Make Christmas Tree Pistachio Linzer Cookies

You will need to start by blitzing the pistachios into fine crumbs – it’s basically homemade pistachio flour and it smells amazing. I used my Ninja blender for this, but a food processor would work just as well. Stir the pistachio crumbs with the flour and salt, then in another bowl, cream the butter and sugar until it’s light and fluffy. In goes the egg and vanilla, then the dry mix, and the dough will come together really quickly.

Once it’s smooth and sticks together, flatten the dough into a disc, wrap it in cling film, and pop it in the fridge for an hour. This chill time helps develop the flavour and firms up the dough so it’s easier to roll later. Plus, it stops your cute Christmas tree cookies from turning into unidentifiable blobs in the oven.

Step 2: Roll the dough and stamp out the cookies

Once the dough’s chilled, bring it out of the fridge and roll it out on a sheet of floured greaseproof paper. You’re aiming for about 0.5cm thickness, thin enough to feel delicate, thick enough not to snap. Grab your larger Christmas tree cutter and start stamping out shapes. You’ll need to squish the scraps back together and re-roll a couple of times to stamp out 36 cookies in total.

Lay all your little trees onto lined trays, then use a smaller Christmas tree cutter to cut a “window” out of half of them. Now pop the trays back in the fridge to chill the dough again. Cold biscuit dough = less spread in the oven = neat Christmas tree-shaped cookies!

PRO BAKING TIP

Lay a sheet of greaseproof paper under your dough when rolling it out. It stops sticking and makes the clean-up so much easier. Dust it with flour for an extra non-stick layer.

Step 3: Bake the cookies

Now for the exciting bit, baking the pistachio Linzer cookies! Pop your trays in your oven preheated to 160°C fan and let those little Christmas trees turn golden around the edges. Keep an eye on them and give the trays a quick rotation halfway through so they bake evenly. Once they’re done, let them cool completely on the tray before moving them.

Step 4: Sandwich the pistachio linzer cookies

This is the fun bit, sandwiching your pistachio Linzer cookies together! Spread a heaped teaspoon of pistachio cream on the whole tree cookies, then dust the cut-out tops with icing sugar and pop them on top. Press down lightly, just enough to make a snug little sandwich. And there you have it, festive, nutty, and totally irresistible little Christmas tree cookies. How cute!

More Filling Options For Your Pistachio Linzer Cookies

One of the best things about Linzer cookies is how easy they are to mix up. You don’t have to stick to pistachio cream, you can swap in jams, curds, or other spreads to match your mood. Here are some festive ideas:

Nutella – Classic pistachio & chocolate vibes. Smooth, rich, and always a winner.
Raspberry jam – A fruity, slightly tart twist that peeks through the cut out like little red Christmas lights.
Orange curd – Zingy, citrusy, and perfect for a bright pop of flavour against the nutty cookie.
Biscoff spread – Adds a warming, spiced cookie butter note that feels extra cosy and festive.

Recipe FAQ’s

What size cookie cutters do I need?

I used the Christmas tree cookie cutters from this set that I purchased on Amazon. The larger tree cutter size is 8cm H x 5.5cm W. The smaller cutter size for stamping out the middle of the cookies is 3cm H x 2cm W.

Can I make these pistachio Linzer cookies a different shape?

Absolutely! Christmas trees are just a festive suggestion. You can use any cookie cutter you like, stars, hearts, circles, or even little gingerbread men. Just keep in mind that smaller or more intricate shapes might need a bit of extra care when transferring to the baking tray, but otherwise, make them your own!

What pistachio cream should I use?

I used this one that I purchased on Amazon. It has a strong pistachio flavour, it’s not overly sweet, has a creamy texture and a naturally vibrant green pistachio colour.

How do I store Pistachio Linzer Cookies?

Keep them in an airtight tin at room temperature for 5 days. You can also freeze them for up to 2 months, defrost at room temperature before eating.

Can I make Pistachio Linzer Cookies ahead of time?

Absolutely. The dough can be made 2–3 days in advance, and baked cookies (unfilled) keep beautifully for a week.