Boil 3 cups of water.

Soak almonds in boiling water for 1-2 minutes to blanch them for almond flour.

Rub the skins off the almonds with a dishcloth or by hand.

Dry the blanched almonds thoroughly, either by patting them dry or letting them air dry.

For almond flour, use a food processor with strong blades to grind the dried, blanched almonds.

Use the pulse setting on the food processor to avoid turning the almonds into almond butter.

If the mixture looks oily, let it rest for a minute or two before continuing to grind.

Empty the almond flour into an airtight container.

Stir with a fork or small whisk to remove any oil dispersion or lumps.

Store the almond flour refrigerated for best results, as it can absorb odors at room temperature.

For almond meal, skip the blanching step. Simply grind the whole, unblanched almonds in the food processor.

Follow the same grinding and storage instructions as for almond flour.

Almond meal does not need to be blanched before grinding.