- Preheat oven to 180C. Spread the ground almonds on a lined baking tray and toast for 5 minutes, stirring once until golden.
- Put the prunes, apricots, icing sugar, lemon and chocolate into a food processor and pulse until pureed. Add the brandy and pulse again briefly.
- Put the mixture into a bowl and stir in the almonds. Lightly oil your hands, then roll the mixture until smooth balls. Refrigerate until well chilled.
- Before serving, pour some caster sugar onto a plate and roll each sweetmeat ball until covered.