Pour boiling water over almonds for a few seconds, drain in a colander and remove the skins.
Pat almonds dry and dry overnight in a warm place. Grind almonds very finely and knead together with the orange liqueur and sugar into the marzipan. Form small balls, about 2- 3cm in diameter(approximately 1-inch).
Melt couverture over hot water bath. Dip marzipan balls halfway into couverture and place in the paper liner. Garnish with candied orange pieces.