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I don't know if anyone was watching Sarah's Secrets today but I saw this recipe and it seemed like it would be ok. Leaving off the whole almonds would make it even safer and I don't think it will make a difference to the cookie. They sounded good.

Almond Macaroons
Recipe courtesy Gourmet Magazine

Recipe Summary
Prep Time: 20 minutes Cook Time: 10 minutes
Yield: 16 macaroons

1 cup whole almonds (preferably blanched), plus 16 whole raw almonds
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
Pinch salt
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F and lightly butter a baking sheet.
In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1- inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.

Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.

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