I bought my almond meal this time, but I also like to make my own, when I'm not in the process of moving :-)
Soak 1 cup of blanched almonds in water over night.
Rinse in a bowl of fresh water in the morning and strain. Repeat until the water is clear.
Add the strained nuts to the blender with 4 to 5 cups of purified water (up to the top line).
Pour through a nut milk bag into a jug. See example.
Line a cookie sheet with unbleached parchment paper and spread the almond meal (it's in the nut milk bag) across in a thin layer.
Put it in your oven, as low as it will go, usually 170 degrees.
It takes about 6 hours to dry out.
Or use a dehydrator if you have one.
Store almond meal in the refrigerator.
You may want to puree it in the food processor before using it in a recipe to make it more flour like.