1Preheat oven to 374F.
2Melt the butter in a saucepan until there is no foam left, set aside to cool slightly.
3In a bowl, mix the eggs, sugar, and vanilla sugar until the mixture is pale.
4Separately, mix flour and baking powder together.
5Pour the melted butter into egg/sugar mixture, stir to combine.
6Gradually incorporate the flour mixture.
7Knead by hand to form a big ball of dough.
8Shape the cookies by hand.
9Arrange cookies on a silicon mat or parchment paper lined baking sheet.
10Bake for 15 minutes.
11In a bowl, mix softened butter and powdered sugar until the mixture is pale.
12Add pistachio extract and water, mix to a creamy texture.
13Add green food coloring until you get the right shade.
14When cookies are done, place on a metal rack to cool.
15Place 5 or 6 raspberries on half of the cookies.
16Using a pastry bag, pipe a small cream pistachio rosette in the middle of the raspberries. Sprinkle with chopped pistachio.
17Cover with a second cookie. Repeat with remaining cookies, frosting, and berries.