Helen, the fat content of these three nuts vary quite a bit, which impacts how they behave in baking. Almond flour provides the perfect balance of tenderness (fat) and structure to make delicate, slighty chewy macarons, and we imagine this would be difficult to replicate with another kind of nut flour. However, if you're feeling adventurous and would like to give it a try, you're more than welcome to, knowing that you might end up eating something yummy that doesn't quite resemble a traditional macaron. Cashew flour might the more likely of the two to yield success. Good luck! Kye@KAF

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