Makes 24.
Ingredients
| ½ cup | Ground almonds |
| 200 g | Pitted prunes (Main) |
| 50 g | Dried apricots |
| 100 g | Icing sugar |
| 1 tsp | Lemon, finely grated zest |
| 2 Tbsp | Dark chocolate, finely chopped, optional |
| 1 | Almonds, oil for rolling |
| ¼ cup | Brandy, or fruit based spirit |
| 1 | Caster sugar |
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Directions
- 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.
