Fill a large pot with water and bring it to a boil. Once the water is boiling, add the almonds and cook for about 30 seconds.

Place the almonds in a strainer and run them in cold water to cool them down. Remove the skin of each almond with your fingers. The skin should come right off.

Spread the skinless almonds in one layer, in a large cookie sheet, and let them dry in a cool, dark place like your oven or pantry.

Once your almonds are dry, place them in a food processor and pulse to break them down. Process them as fine as possible, but be careful to not process them too much or they will start to release some of the oils and turn into almond butter.

Sift the flour with a fine mesh sieve to remove any larger chunks. Store your almond flour in an airtight container in a cool dark place like your pantry or fridge.