Candice, some allergen-friendly baking bloggers have reported success using ground pumpkin or sunflower seeds (sifted to remove any large pieces) in place of almond flour. We haven't tried this here in our test kitchen, but it definitely seems like a promising avenue to pursue, especially at this time of year when all things pumpkin are so easy to come by! If you do try experimenting with this, definitely let us know how your macarons turn out! Kat@KAF

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