To ensure a smooth process, gather all your ingredients and equipment before you start. You’ll need a food processor or a high-speed blender to grind the almonds effectively. A spatula will help scrape down the sides, ensuring even grinding.

Weigh out 14 ounces of raw almonds. If you don’t have a kitchen scale, this is roughly 2 cups. Consider the skins, as including them adds texture and nutrients to your meal.

Place the measured almonds in your food processor. Make sure not to overcrowd the bowl. If you have a smaller processor, you might want to grind the almonds in batches.

Pulse the almonds at first. This helps break them down without turning them into almond butter. You want a fine texture, but not a creamy one. This step typically takes about 30 seconds to a minute.

Stop the processor and scrape down the sides with the spatula. This ensures all almonds get ground evenly. Pulse again for another 30 seconds. Keep an eye on the texture — if you see a clump forming, that’s a sign it’s getting close.

If you’re using cinnamon and vanilla extract, now’s the time to add them to the processor. Blend them for an additional 10 seconds. This step is entirely optional, but it enhances the flavor profile if you are using the almond meal for desserts or sweet recipes.

Once you stop the processor, check the consistency. You’re aiming for a fine meal, similar to flour but with a coarser texture. If it’s too coarse, pulse it a little longer, but watch carefully to prevent turning it into butter.

Once you’ve achieved your desired consistency, carefully transfer the almond meal to an airtight container.