If there’s one thing I always buy from the bakery whenever I visit Denmark, it’s flødeboller.
I like to call them ‘chocolate kisses’ because I think it’s a cuter name.
When I make these at home I prefer using my kransekake dough because it’s my favorite almond cookie.
In Denmark, though, people often use marzipan, but I find that a bit too sweet for me. I mostly just eat the fluffy part and the chocolate on top.
I use whole almonds with the skin on when I make these cookies, which gives the cookies a distinctive appearance and texture, and you can see the specks of husk and taste so much more delicious.
The cookies are topped with marshmallow fluff, which is light and delicious, and they’re dipped in dark chocolate. After a few hours, the chocolate kisses become even more light and delicious.
You can keep them in an airtight container for up to a week, and they stay tasty!
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