Start with blanched almond meal
Spread the almond meal in a thin layer on a baking sheet
Dry it at low heat if it feels moist
Let it cool completely
Place small batches in a food processor or blender
Pulse briefly until finer
Stop before it turns into almond butter
Sift the ground almonds through a fine mesh sieve
Reprocess any coarse bits left in the sieve
Store the almond flour in an airtight container
Keep it in a cool, dry place or refrigerate it