Store nuts in the fridge, ideally in an airtight container or jar, to stop them going off (nuts can go rancid easily because of their high fat content). You can also freeze them for 6 months up to a year.
Make your own ground nuts or nut flour by removing any loose skins and pulsing them a few times in a blender or food processor. Do this a cup at a time, and be careful not to over blend or they’ll start to release their oils and be on the way to becoming nut butter.
For an extra fine result, shake the ground nuts through a sieve. 1 cup of ground nuts is the equivalent of 115g whole (if you want extra fine flour you should remove the skins). And remember, you can also use seeds, such as sunflower seeds, if you want to mix things up a bit.
If you make your own almond milk, don’t throw away the ground up remnants. Pop them in a freezer bag, squeeze out the air and store for up to 6 months. You can defrost and use in baking, or add straight to sauces for thickening.