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”—I just think it’s a cuter name!
When I make them at home, I prefer using my kransekake dough, because it’s my favorite almond cookie base. In Denmark, they’re usually made with marzipan, but I find that a bit too sweet for my taste. I mostly just eat the fluffy center and the chocolate on top!
I use whole almonds with the skin on, which gives the cookies a beautiful, slightly rustic look. You can see the little flecks of almond skin throughout, and honestly, it makes them taste so much better.
Each cookie is topped with a swirl of light, fluffy marshmallow. If you’ve never had marshmallow fluff before, it’s kind of like a cross between marshmallow candy and marshmallow frosting—not as firm as marshmallow, but thicker than frosting. It has the most dreamy, melt-in-your-mouth texture, and when it’s whipped just right and piped onto the cookies, it sets perfectly after about an hour.
That way, you can dip it in chocolate without anything sliding off.
After a few hours, these chocolate kisses somehow become even more airy and delicious.
They keep well in an airtight container for up to a week, and they stay just as tasty the whole time!
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