Add your almonds into a food processor or high speed blender and pulse for 1-2 minutes, regularly scraping down the sides. Continue blending in 20-second spurts until a fine consisency remains.
Transfer the almond flour into an airtight container until ready to use.
Notes
TO STORE: Place almond flour in an airtight container and store it in the refrigerator for up to 6 months.TO FREEZE: Leftover almond flour can be stored in the freezer in a ziplock bag for up to 12 months.