I have a soy milk maker, which can also be used for making nut and rice milks. I use it most frequently for making almond "milk". During the process, the nuts are ground, but the meal is kept separate from the liquid. When finished, I put the nutmeal into a baggie and freeze it until I want it for some purpose. It's very fine, and if I want, I can spread it onto a tray to dehydrate into dry meal. Before I had the machine, I used my blender to make the almond milk, running the liquid through a very fine strainer at the end. Again, the meal was fine enough for my purposes. I use it in many things. Pancakes, waffles, sweetbreads, rice pudding --- whatever suits me at the time. Oh...I soak the almonds overnight. They swell to double, and the skins slip right off (blanching the nuts will also loosen the skins). If I don't want to be bothered skinniing them, I process the almonds with the skins on.
"The pressure's on...let's cook something!"