In a large and wide pan, bring water to a rapid boil. Switch off the heat.
Immediately add almonds to the pan, Spread evenly. Do not crowd them.
Let them rest for a min or two. Drain them in a colander.
Rinse under running water.
Drain them to a colander and transfer to a clean kitchen cloth or absorbent tissues.
Spread them. The skin is will loosen on its own. You can just remove the skin easily. You can hold each almond in between your thumb and forefinger and squeeze it off inside the napkin to prevent it popping elsewhere in the kitchen.
Transfer these to the wide pan, and lightly roast them on a low heat until they look moist free. Keep tossing them to prevent discoloring. Cool them.
Add them to a blender and pulse them in intervals of 30 o 40 seconds. Do not run the blender at a stretch otherwise the almonds will begin to release oil.
Transfer almond flour in a air tight glass jar and store it in a dry cabinet or in the refrigerator. You can also freeze this for 3 months.