Blood Orange Winter Spritz
I'm here to get you off your January booze cleanse (You're welcome!)
Dipping something in chocolate is almost always a good idea. But first, you have to learn how to work with that chocolate!
Until I made these cookies a week ago, I confess that I had tried (and failed) several time to properly temper chocolate. I’m usually a stickler with the thermometer, but for whatever reason I hadn’t succeeded in the past. (I can’t make fudge, either – I bet these are related. Though I have made plenty of other candies just fine).
Anyway, this time I used the clear and concise instructions from the Theo Chocolate Cookbook (unsponsored recommendation: buy it!). Because I was actually able to pull it off this time! Woohoo!
I am super proud of the way these cookies turned out. There’s a nice but not overwhelming hint of cardamom in the cookies themselves, and the chocolate and pistachios on the top give it a nice crunch. And like I said, chocolate improves just about everything.