If using skin-on almonds, put the almonds in a large heatproof bowl and cover with boiling water. Let stand for exactly 1 minute (any longer, and they will soften too much), then drain and cover again with cold water. Gently squeeze each almond between your fingers to remove the skin. Spread on a baking sheet and allow to dry for about 30 minutes.

Put the almonds in the bowl of a food processor and pulse until finely ground. Add the confectioners' sugar and pulse to combine evenly. Add the orange blossom water and pulse until a paste forms, adding a few drops of water if needed.

Divide the marzipan paste in half. Set one half aside; you will not color it. Divide the other half into 3 equal portions. Color one portion with 4 to 6 drops of red food coloring (or more or less, depending on what color you're going for), kneading the marzipan to distribute the food coloring evenly. Color a second portion with 4 to 6 drops (or more or less) of green food coloring. Leave the third portion uncolored.

Make the dates: Slit open one side of a date with a paring knife and remove the pit. Fill with a generous ½ teaspoon each of two of the three colors of marzipan. Mold the marzipan so it fills the date nicely, then use the back of a knife to make a design in the paste by pressing indentations into it. Use the back of a knife to make a design with indentations (get creative)! Repeat with the remaining dates.

Make the walnuts: Roll a rounded teaspoon of the uncolored marzipan into a ball and place it in between 2 walnut halves, like a sandwich. Repeat with the remaining walnuts.

Spread the granulated sugar on a plate and roll each walnut candy lightly in sugar.

Store the candies in an airtight container in the refrigerator. Bring to room temperature before serving.