Prepare the Marzipan by blending almonds and powdered sugar until finely ground, adding water and almond extract to form a dough. Refrigerate for at least 30 minutes.

Shape the Pistachio Marzipan by blending shelled pistachios with powdered sugar and water or coloring, roll into balls about 1 inch in diameter.

Prepare the Nougat by bringing it to room temperature, then slice into 1/4 inch thick disks.

Assemble the Kugeln by wrapping pistachio marzipan balls in nougat, then encasing in almond marzipan, rolling into balls.

Chill the assembled Kugeln in the refrigerator for at least 1 hour.

Melt the chocolate in a bowl over simmering water or in the microwave until smooth.

Dip the Kugeln in melted chocolate, ensuring even coverage, and place them on a lined cookie sheet.

Set the Kugeln at room temperature or in the fridge until the chocolate hardens, about 30–60 minutes.

Wrap each Kugel in shiny foil for an elegant presentation and store in an airtight container.