Spritz Cookies

Convection (fan) ensures even browning; for conventional top/bottom heat, plan about 180 °C.

The butter should really be soft; then the dough will be easier to pipe later.

Grate only the orange (the colored part) so it doesn't become bitter.

Mix only until everything is combined so the spritz cookies stay tender.

Stand the piping bag in a tall glass to fill it cleanly and quickly.

If the dough feels too firm, warm the bag briefly in your hands so it comes out more easily.

Depending on the size of the shapes, baking time may vary slightly; watch the color rather than the exact minute.

While warm they are very crumbly and can break easily; transfer only once cooled.

Make sure no water gets into the chocolate, otherwise it can seize.