For the pistachio cookies, cut the butter into small pieces, crumble with flour and quickly knead with the other ingredients until smooth. Cover with plastic wrap and let rest in the refrigerator for about 1 hour.
Roll out the dough on a floured work surface and cut out round cookies. Place on a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 12 minutes.
When cool, spread jam on two cookies at a time and stick together. Place the pistachio cookies on a wire rack, cover with lemon glaze, sprinkle with chopped pistachios and let dry.
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