I make almond flour in a miniature food processor. Coffee grinders work, too. I have successfully used both “whole raw” almonds with the skins still on, and “blanched almonds”, which do not have the skins and therefore have less fiber and a slightly higher carb count. Or you can make hazelnut, pecan, cashew or whatever nut you like into flour. It's quicker to buy the already made version at netrition.com but if you run out and really need some flour then this works fine.

Just fill the bowl of the machine you are using to the halfway point - no more than that - and pulse the machine on and off until you have a fine consistency. If you must, you can fish out any few stubborn nuts from each batch, rather than over-process the rest. When using those two types of almonds, I found that I could let the machine run for a long time without ending up with almond butter.

Don’t expect a fine powdery flour - your end result will be closer to a “meal” than a true flour.

If you want to make almond butter, or any other nut butter, I recommend toasting the nuts first at 325 for about half an hour. Adding a little Davinci syrup in the same flavor as the nuts you are using makes it even better.