Pulse the almonds: Transfer the almonds to your blender or food processor. Start with short pulses, gradually increasing the duration until the almonds become coarsely chopped.
Refine the texture: Continue pulsing, stopping and scraping down the sides as needed, until you reach your desired consistency. For fine almond flour suitable for baking, you'll need to process longer until a powder forms. For a coarser texture for breading or sauces, stop when the almonds reach a granular consistency.
Sift and store: If you want a very fine flour for baking, use a sifter to remove any larger pieces. Transfer the almond flour to an airtight container and store it in a cool, dark place.
Notes
Don't overload the blender or food processor. Process in smaller batches for better grinding.
To prevent the almonds from becoming oily, pulse briefly and avoid overheating the processor.
Nutritional information is for 1/4 cup individual serving.
To store: Store almond flour in an airtight container in a cool, dark place for up to 3 months.