Blanch raw almonds by boiling them for 1 to 2 minutes
Drain the almonds and rinse them with cold water
Remove the skins by pinching each almond
Pat the peeled almonds completely dry
Place the almonds in a food processor or high-speed blender
Pulse in short bursts until they become a fine flour
Stop before the almonds turn into almond butter
Sift the ground almonds through a fine mesh sieve
Reprocess any coarse pieces that remain
Store the almond flour in an airtight container
Keep it in a cool, dry place or refrigerate it