Pre heat your oven to the lowest setting it will go on. For me this is 170.
Spread the almond meal out on a rimmed baking sheet that is lined with a silpat mat or parchment paper.
Pop in the oven for 3-4 hours until the almond meal is dry and toasty.
Once the almond meal is cool enough to handle, pulse in a food processor until you have a fine, sand-like texture.
You can store your almond flour in an airtight container and keep it in the freezer to get the longest shelf life.