Using a food processor, process your blanched almonds into almond flour.
Add the sweetener to the processor as well and continue blending.
Pour in the almond extract and blend for 1 minute.
At this point, your dough should be sticky and hold together if you press it into a mold. If for some reason it's more crumbly or not sticky, blend in a ½ tsp. of water at a time until the dough will hold together and compress easily into a mold.
If you accidentally add too much water, simply blend in a few more almonds (about 1 tbsp. at a time) until you get a good consistency. It should be sticky, but not impossible to work with.
Set the mold on a cookie sheet to keep it steady and place the whole thing in the freezer for an hour or two.
Press the marzipan out of the molds onto the cold cookie sheet.
If you want to dip these in chocolate, now would be the time to do that. Otherwise, simply wrap them in pretty foil paper for your sweetheart!
Store in the fridge for up to 2 weeks.
Keeps in the freezer for up to 3 months.
Please note that the nutrition data is for the entire batch. Yield will vary by the size of the molds you use, so divide this data by the number of marzipan candies you end up with.