Bring a pot of water to a boil over HI heat. Add the almonds and let cook for 30 seconds. Drain the almonds in a colander. Run cold water over the almonds until the are cool to touch.
Remove the skins from the almonds. The blanching process will help them slip right off.
Dry the almonds
Pour the blanched almonds (or almond pulp if you just made almond milk) onto a sheet tray in a single layer.
Put in a 200F oven for 1-1.5 hours, stirring occasionally to help with even drying. Remove from the oven and let cool.
Make the almond flour
Pour the almonds (or almond pulp) into a food processor or coffee grinder. You will probably need to work in batches but my food processor was able to hold 3 cups of almonds. Grind until the almonds turn to almond flour. A coffee grinder will yield a finer ground almond flour.
Store in an air tight container. It will stays fresh in the refrigerator for up to 6 months. If stored in the pantry, it has a shorter shelf life than when stored in the refrigerator or freezer.