Choose your almonds: For classic almond flour, use blanched almonds. Skins add color and fiber but create almond meal, which is coarser.

Dry the almonds: Make sure they’re completely dry. Any moisture causes clumping and can lead to a paste.

Pulse, don’t blend continuously: Add almonds to a high-speed blender or food processor. Pulse in short bursts, stopping to scrape down the sides as needed.

Watch the texture: Aim for a fine, sandy consistency. If you go too long, the oils release and you’ll get almond butter.

Sift for uniformity: Pass the flour through a fine-mesh sieve. Return larger pieces to the blender and pulse again.

Weigh for accuracy: If a recipe is precise, measure by weight. Almond flour is lighter than wheat flour, and scooping can compact it.

Store properly: Transfer to an airtight container. Keep it cool and out of sunlight to maintain flavor and freshness.