Start by grinding 2 packs (160g) of salted cashews in a food processor until very fine, like sand. Be careful not to over-process, or it will turn into cashew butter. Pour the ground cashews into a large bowl and add 1¾ cups powdered sugar. Mix these together thoroughly.

Add 1-2 tablespoons vanilla extract and 1 teaspoon almond extract (if using) to your cashew-sugar mixture. Now comes the important part: add water one tablespoon at a time, starting with just one tablespoon. Mix well after each addition. Keep adding water gradually – you'll likely need 5-6 tablespoons total – until the mixture feels like soft dough and easily forms a ball without cracking. If you see cracks when you test-roll a small ball, add a few more drops of water and mix again.

Place 3-4 tablespoons of granulated sugar on a plate for coating. If you prefer, you can also use 1 cup of finely chopped cashews instead. Take about a teaspoon of the marzipan mixture and roll it between your palms to form a smooth ball about the size of a large marble (2.5cm). Roll each ball in your chosen coating until completely covered.

Continue forming and coating balls until you've used all the mixture – you should get about 33 pieces. Place them on a clean plate or tray. Let them sit at room temperature for about 30 minutes before serving. These marzipan balls don't need refrigeration and will stay fresh for up to 2 weeks when stored in an airtight container at room temperature.

Remember: if your hands get sticky while rolling, lightly dust them with powdered sugar. And if you want to make the balls look extra festive, you can add a tiny drop of yellow food coloring when mixing the dough, or experiment with different coatings like desiccated coconut or melted chocolate.