Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together butter, powdered sugar, and vanilla extract until light and fluffy.

Finely chop pistachios and add to the mixture along with flour and salt; mix until just combined.

Roll out the dough to ¼-inch thickness, cut into shapes, and transfer to the baking sheet.

Freeze the cut cookies for 10 minutes, then bake for 12-14 minutes until lightly golden.

Cool on the pan for 5 minutes before transferring to a wire rack.

In a bowl, beat cream cheese and butter until smooth, then gradually add the powdered sugar, espresso powder, vanilla, and salt.

Pipe the cream filling on half of the cooled cookies, top with pistachio cream, and sandwich with another cookie.

Serve at room temperature or chilled for a firmer texture.