Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, beat together the unsalted butter, powdered sugar, and vanilla extract until smooth and creamy, about 3 minutes.

In a food processor, blitz the roasted pistachios until finely ground. Gradually add the ground pistachios into the mixing bowl, then sift in the all-purpose flour and salt. Mix these ingredients on low speed until a soft dough holds together.

Place the dough between two sheets of parchment paper and roll it out to a uniform thickness of ¼-inch. Use cookie cutters to stamp out desired shapes, then carefully transfer the cutouts to the prepared baking sheet. Freeze the shapes for approximately 10 minutes.

Remove the baking sheet from the freezer and place it in the preheated oven. Bake the cookies for 12 to 14 minutes, or until the edges are lightly golden and the centers remain pale. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

While the cookies cool, prepare the coffee cheesecake cream. In a bowl, beat the cream cheese and softened butter together until smooth and fluffy. Gradually add the powdered sugar, espresso powder, vanilla extract, and a pinch of salt, whisking everything together until well combined.

Once the cookies are completely cool, pipe a ring of the coffee cheesecake cream onto half of the cookies. Spoon a small dollop of the pistachio cream in the center, then gently top with the remaining cookies.

For best flavor, refrigerate the assembled cookies for at least 30 minutes before serving. Enjoy them with a cup of coffee!