David Keong, Woodbine Station, Senior Men B5
4 cups all-purpose flour
¾ cup granulated sugar
1 Tbsp. baking powder
1 ½ tsp. kosher salt
¾ cup cacao nibs
1 Tbsp. lemon zest
1 cup cold unsalted butter, cubed
¾ cup fresh orange juice from 2 lg oranges
²⁄³ cup + ¼ cup heavy cream, divided
2 Tbsp. turbinado sugar
In a large bowl, stir together flour, sugar, baking powder, salt, cacao nibs and lemon zest. Cut butter into flour mixture with a pastry cutter. It should resemble coarse cornmeal when thoroughly combined. In a medium bowl, whisk together orange juice and 2/3 cup of heavy cream. Once combined, stir in half of cream mixture into the flour mixture, slowly adding remaining cream mixture, a little at a time, until dough just begins to come together. It should remain slightly dry and crumbly; not sticky. Lightly coat a rimmed 9-inch baking sheet with cooking spray and line with parchment paper. Press dough into pan so that it fills completely. Chill 1 hour. Preheat oven to 350°F. Cut into 9 (3×3-inch) pieces. Line another baking sheet with parchment paper. Place chilled dough squares 3 inches apart on sheet. Brush with remaining 1/4 cup of heavy cream; sprinkle with turbinado sugar. Bake until golden brown and firm, approx. 20-25 minutes. Serve warm or at room temperature.
