Mix sugar and water. Bring to a boil, stirring frequently.

Reduce heat to low after it starts to boil, and cook until reduced to a syrup.

Combine almonds, almond extract and lemon juice in a bowl.

Add the syrup to the bowl and mix with an electric mixer, using a dough hook, for 5 minutes.

Let it cool for 10 minutes. Cover the bowl and refrigerate for 1/2 hour or until marzipan is firm.

Transfer to a smaller bowl.

Using wet hands, knead the marzipan to the appropriate texture, adding more water if needed.  If it is too wet, add confectioner's sugar.

Cut dates lengthwise but not all the way through. Remove the seeds. Roll 1 teaspoon of marzipan into a small "snake" shape and insert into each cut date.

Arrange stuffed dates on a platter and serve.