I use almond flour quite a lot in my baking, especially for cookies. It has a delicate, neutral taste which adds a bit of creaminess to recipes.
To make: Use raw almonds, as they have a lighter flavor than roasted almonds. Grind in food processor for about 2 minutes until finely ground. Do not go beyond 2 minutes, as the flour will start the process of turning into almond butter and will become oilier and less fine.
Storage: Almonds and almond flour can go rancid quickly. If you are not using almonds in the near future, you should store the nuts in the freezer. I store my almond flour in a labeled freezer bag. It can last up to several months this way.