Pulse the ground almonds and icing sugar together in a small food processor until combined and lump-free, then tip into a bowl. Or, mix in a bowl by rubbing together with your fingers. Stir in the almond extract, then add cold water, 1 tsp at a time, kneading in between each addition until the mixture comes together into a mostly firm dough.

Roll the marzipan into 16 small balls that are about 15g each, then put on a baking tray lined with baking parchment. Chill for 1 hr until firm.

Melt the chocolate in 30-second bursts in a microwave, stirring until smooth. Or, do this in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Using a fork, lower one marzipan ball at a time into the chocolate and roll it around to coat. Lift out, letting any excess drip back into the bowl. Return to the tray and decorate with a flaked almond. Repeat with the rest of the balls, then chill until set. Will keep chilled in an airtight container for five days.