You'll be starting with 1 kg (2 lbs. 3 oz.) of raw almonds. Ahead of time, blanch and peel the almonds – drop them into boiling water for a minute or two, drain them, and then pop the hot almonds out of their skins. Spread the almonds in a single layer on a towel and leave to dry. Store the cooled, dry almonds in a covered container in the fridge until ready to proceed.
In Morocco, you can find regular almonds (luz romi) pre-packaged in supermarkets, similar to the ones shown above. Although they'll work fine in this recipe, many Moroccans favor the smaller luz beldi (traditional or organic almonds) for pastry recipes. Grown in the Atlas Mountains and appreciated for their superior flavor, they can be purchased at the souk or from spice and nut shops.