Herbalist Cookie Recipe: Herbalicious Ricciarelli

Dec 16, 2022


 Our gift to you this holiday season: the most delicious cookie recipe- straight from our in-house herbalist Taylor. 

This means these festive treats are not only delicious, but also good for your mind, body, and soul. Does it get better than that? We don’t think so.


Herb-Infused Italian Chewy Almond Cookies (GF, DF)


〰2 Tbsp of either Slay All Day (for green/white cookies), Stop Your Wine-ing (for reddish/white cookies), OR Blue Me Away (for blue/white cookies)

〰️2 egg whites (room temp.)

〰️2 1/4 cups almond flour

〰️1 3/4 cups powdered sugar

〰1/2 cup powdered sugar for coating cookies (Place in bowl and set aside)

〰️1/4 tsp baking powder

〰️1 tsp orange zest about half a large orange

〰️1 tbsp Lemon juice, fresh

〰️1 tbsp Orange juice, fresh

〰1 tsp almond extract

〰1 tsp vanilla extract

〰️1 pinch salt

To make:

  1. Whip the 2 egg whites, lemon and orange juice together 

  2. Using a fine mesh sieve, carefully sift in the almond flour, 1 ¾ cups of the powdered sugar, salt, and baking powder into egg whites; fold in carefully to avoid deflating the mixture as much as possible. (Tip- try doing this in 2-3 batches at a time to avoid over mixing. At this point, it will form a sticky dough rather than a fluffy meringue- which is perfect!)

  3. Add 1 tbsp of the Apothekary powder of your choice, orange zest, vanilla extract, and almond extract and fold just until combined.

  4. Line your baking sheet with parchment paper or a silicon matt. Using your hands, roll the dough into 1 inch balls, then roll the dough in the powdered sugar from the bowl we set aside. Shape the dough into an oval and place them on a baking sheet with some space between them for spreading; gently press the top of the dough ball to flatten them slightly.

  5. Leave the dough balls at room temperature for about an hour- or until the tops have dried out and formed a shell like appearance; the timing on this step can vary depending on the humidity in your area. While cookies are drying, preheat the oven to a very low 300 degrees (this makes them chewy and not dry).

  6. Pre-crack the shell by squeezing the cookies slightly from opposite corners. If you choose not to do this, it will not affect the taste, but pre-cracking them makes the contrast in colors from the powders much brighter!)

  7. After pre-cracking the cookies, bake them for about 20 minutes; check on them at the 15 minute mark to ensure even baking (rotate your tray as needed).

  8. Cool on the pan and store in an airtight container for up to a week- if they last that long! 

Note:  These make a great snack to enjoy with an herbal latte, tea, or coffee! The taste gets even better the next day as well- so almond-y and delicious!