I'm thinking, perhaps vital gluten or soy flour (even the defatted kind, which seems to be a little less bitter). Even one of the LC bake mixes out there may help as a substitute.

Can't say I've tried them, so you'd be at your own discretion and experimentation. Don't know if the natural oils/fats in the almonds add to the recipe as a whole; in which case you may have to add a little more of whatever is used as fat in the recipe.

All nuts are a problem for you?
You might substitute golden flax seed, ground (if you're looking for a lighter colour), or regular flax seed, ground, if the colour doesn't matter.

I'd be interested in solutions to this, as well, just for the versitility and options.

Ground hemp seeds are a decent substitute for some things that almond meal is used.