Blood oranges, as beautiful as they are, have an annoyingly short season. If you want to make these after they’re done for the year, you can easily substitute the blood oranges with regular oranges or grapefruit (though I’d only use one large one instead of two!).
If you have particularly juicy oranges, you may need to give these a bit of a knead in flour before you roll them. That’s perfectly fine. You don’t want them to stick to the counter while you’re trying to move them onto the baking sheet. Unless you go completely overboard, a little extra dusting here and there won’t hurt.