Les Navettes Provençales

IMG_1606 IMG_1604IMG_1614 Today is Friday, and this of course means Fiesta Friday ! Organized by our wonderful host Angie from The Novice Gardener. I missed my favourite party last week, but luckily I am back this week with a box of dried biscuits called Navettes Provençales, famous little biscuits made only in South of France, related to the city of Marseille . They are called Navettes because they look like a long canoe. They are made with flour, olive oil, lemon and orange water blossom.

Serves 20 Navettes

Ingredients:

  • 500g of wheat flour (or all purpose flour/plain flour)
  • 2 eggs
  • 200g of icing sugar
  • 50ml of olive oil
  • 3 generous tablespoons of orange water blossom
  • Zest of 1 lemon
  • Milk for the brush

Procedure:

  1. In a large bowl add the icing sugar and the eggs, start to whisk energetically until the mixture whitens (you can do the same procedure with a food processor).
  2. Pour the olive oil and mix.
  3. Pour the orange water blossom and continue to mix.
  4. Add the zest of 1 lemon.
  5. Add slowly the flour and continue to mix until you obtain a firm dough (if the dough is a little sticky add a little of flour).
  6. Remove the dough from the bowl and cover the dough with a plastic wrap.
  7. Put the dough into the refrigerator for 2 hours.
  8. Grease a cookie pan and set aside.
  9. Remove the dough from the refrigerator.
  10. Preheat the oven to 160C degrees.
  11. Dust a clean surface and add the dough.
  12. Take between your fingers a little of the dough and make small rolls of 12 centimeters long and 2 centimeters width.
  13. Proceed the same way for the rest of the dough.
  14. With a sharp knife make a cut in the middle of each Navettes and pinch the end of the Navettes.
  15. Transfer the Navettes on the tray.
  16. Brush the top of each Navettes with a little of milk.
  17. Bake for 30 minutes or when the bottom is golden.
  18. Remove from the oven and allow to cool for 15 minutes.

The Navettes are so flavorful with the zest of lemon and the orange water blossom.  They are dry and perfect to dip into a hot café au lait. My mother prepares very often those little biscuits, sometimes with Anise seeds and she stores them in a old metal box.

Bon Appétit.

57 thoughts on “Les Navettes Provençales

  1. I love these. Reading your posts is always an education for me. I’d love to try them with some coffee. I think I’ll have to give this a shot 🙂 Have a great weekend.

  2. I’ve never had the pleasure of tasting a Navette…but I think it’s time! These sound delicious, Linda, with just enough flavor to be satisfying! Thanks, once again, for teaching me something new. 🙂

    • Thank you very much Nancy 🙂 The Navettes are on sale everywhere in South of France made with different ingredients but the 2 more important ingredients are olive oil and orange water blossom. It’s my pleasure to share. Have a great Sunday 🙂

  3. I’m going to make these for sure. I love the flavours in them, and don’t always have enough opportunity to use my orange blossom water. The use of olive oil sounds delicious to me, as I am beginning to use it more and more in baking where I can.

    • Thank you Hilda 🙂 It’s nice to have sometimes a recipe with olive oil instead of butter and the navettes are very fragrant with the lemon and the orange blossom water. Thank you for co-hosting this week the Fiesta Friday!

  4. Pingback: Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener

  5. Linda, this must be something close to telepathy! Last week I researched recipes for Navettes (I miss Marseille so desperately this year) to bake when I am back. How nice to have yours to compare, I think I can even smell them. N.

    • Thank you Noémie 🙂 Fiesta Friday is a weekly virtual party, very friendly. I suggest you to participate, follow the link. Angie is a wonderful blogger and she is the lady behind this event. You’re welcome. Les Navettes, j’adore 🙂

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