I’ve been making a lot of ice cream this summer, the rich, custard-based kind that uses half a dozen or so egg yolks (like the Ultimate Horchata Ice Cream that’s chilling right now). It’s delcious but also results in having a bunch of leftover egg whites. I’m not a big fan of meringue, and there’s no reason that our two-person household needs a whole angel food cake sitting around, so I needed to find something else.

One day, I came upon these Amaretti Cookies from Simply Homecooked on Pinterest. They reminded me of ones I had had (and loved) during a trip to Italy, so I figured why not give them a shot? I’ve baked them a few times now, and they never hang around long. They’re chewy and packed with so much almond flavor, from both the almond flour and extract. Rolling them in a combo of granulated sugar and powdered sugar before baking makes them not only taste good but look really pretty.

Almond flour used to be a pain to hunt down, but now–if you live in a bigger city–you can find it at Trader Joe’s and other larger grocery stores. Costco carries it in a bigger bag, and the bonus is that they sell it online and in stores.

If, after making these amaretti cookies, you feel like taking on something a bit more challenging that’ll use up some of that almond flour, try tackling these Macarons with Whipped Chocolate Ganache.