They are for cookies. For bugetary consideration, I purchased a 16 oz bag of whole almonds for 3 cookie recipes. They call for whole almonds to be ground, slivered to be chopped, and slivered to be ground.
If raw is what you have, those should be fine. If you have roasted, those too should be okay. Blanched, skin on -- again, for cookies it probably won't make much difference.
Maybe the recipe writer wasn't more specific because it doesn't really matter. If you've got a food processor, you can chop all first, take out what you need chopped, then process the rest to ground. Just don't grind them too long, or the oil will make them kind of gluey.