Final Step
If you're using a spice grinder, in small (1/4 cup) batches transfer your dried/ground Almonds to your spice grinder
Pulse/Grind your Almonds for no more than 5 seconds
If you grind your Almonds too long you run the risk of clogging up your spice grinder because the friction from the blades will warm the oils in the almonds, causing the flour to clump rather quickly.
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Your Measurements:
You started out with 1. 5 cups dry whole Almonds
You ended up with 1. 5 cups raw Almond Flour ---
Once you've made your Almond Flour I recommend keeping it in either the fridge or the freezer for a longer shelf life - it will last anywhere from 5 to 6 months this way.