Place macaroon crumbs and nuts in a medium mixing bowl. Add sherry, and mix well; set aside to soak.
Scald milk in a medium saucepan; stir in tapioca. Cook over low heat 15 minutes, stirring constantly. Remove from heat, and stir in sugar and almond extract; set aside to cool.
Fold whipped cream into cooled tapioca mixture. Spoon into four 6-ounce custard cups; top with macaroon-nut mixture. Chill.