Place the almonds in a saucepan and cover them with water.

Bring to a boil.

Remove from heat as soon as the almond skins easily peel off.

Take a few almonds with a slotted spoon and rub them between your fingers, applying pressure between your thumb and index finger, to check that the skins come off easily.

Rinse with cold water and peel the almonds. You can place the almonds on a towel and rub them against the countertop to remove the skins easily.

Rinse in a strainer and let dry overnight.

You can spread them on a tray lined with paper towels to dry quickly.

Preheat the oven to 140°C (285°F) and toast for about ten minutes.

Then, blend the toasted blanched almonds until you have a powder. Avoid over-mixing to prevent them from becoming oily. It's important not to overheat while blending to avoid releasing the almond oil. For a very fine almond powder, sift it once or twice to remove large grains.

Next, spread this almond powder on a tray and toast it again to dry it thoroughly, for about ten minutes at 140°C (285°F). The powder should not change color.

Sift it to remove any large grains, which you can use in cakes or other recipes.

Let it cool before storing it in an airtight container or a freezer bag in the refrigerator.