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Add the almond meal and powdered sugar to a food processor. Pulse until completely combined.
Add the egg white (starting with 1 tablespoon), almond extract, and salt. Process until thoroughly mixed and a paste forms, scraping down the sides as needed. If the mixture is too dry, add up to 1 tablespoon of more egg white. If it becomes too sticky, add more sugar and almond meal. The mixture will firm up more as it chills.
Turn out onto a clean surface and knead a few times until it comes together. Form a thin log about 1 foot long and wrap in plastic wrap. Chill for an hour.
Slice the log into ½-inch slices and smooth the edges to form nice circle candies.
Melt the chocolate using 30-second bursts in the microwave or over a double boiler, stirring until completely melted.
Place a slice of marzipan on a fork and dip into the chocolate. Let the excess drip off and place the candy on a parchment-lined baking sheet. Repeat with remaining marzipan.
Chill the candies in the fridge until set. Store any leftovers in a container in the fridge for up to a week.