Place almonds in a bowl with twice the room needed for the almonds. They will grow in size when soaked, just like beans.

Fill bowl to top with water. You can use tap or filtered, whichever you are more comfortable with.

Soak for at least 8 hours and a max of 12 hours.

Rinse almonds thoroughly. You will be amazed at how much dirt comes off those little guys.

Place on dehydrator trays and dry on 145 for 24 hours and then check for crispness. They should be completely crisp all the way through with no chewiness at all. This has taken up to 4 days for me before. It all depends of the humidity in your home and the time of year.

Allow to cool in the dehydrator (so just leave it off) for about 8 - 10 hours.

Then you can store them in an air tight container without condensation building inside the container. Any moisture at all would cause the almonds to get soggy and allow for mold growth.

Place a handful of almonds into a coffee grinder (not one that you grind coffee in. Use a dedicated nut/flax/coconut grinder).

Grind until as fine as possible, but be careful because it will turn to butter quickly and that's just a mess. Scrape powder into a sieve to catch any big pieces and then separate the two.

Big pieces in one bowl, flour in another. You will regrind the big pieces once you've finished the whole almonds. Repeat until you have enough flour for your project.

You may need to take breaks if your grinder starts getting warm. It may overheat and shut down for awhile, but it will come back on if that happens... it just needs to cool down first. Try to avoid that by being sensitive to how much you can grind before it even starts to overheat.

Use them all up and start again!