• Place almonds into a powerful blender and blend until we reach a fine-textured flour. While grinding, make sure to pause, remove the blender or jar from the base, shake it, or mix the ground almonds with a spatula. This step is crucial as there will be almond clumps at the bottom of the blender, and we need to release them before grinding it again.
• Continue grinding for a few seconds, pause, release the clusters, and grind again. Keep doing this procedure until we reach fine-textured flour. The time will be different based on the blender you use.
• We can also sieve the flour and check for the remaining pieces of almonds. And blend those pieces again until all the nuts are blended.

Storing Suggestions

• It depends! Let’s say if you want to use almond meal in your cooking or baking right away or within a week, store it into seal tight container and keep it in a cold and dark place. Probably in your pantry, or you can place it into the fridge, but away from light and heat.
• If you want to keep it for later use or have leftover, store it into seal tight container and place it into the freezer. Take it out from the freezer 15-20 minutes before using it in the recipe. Let it sit on the countertop and come to room temperature. And then use it in your recipe.