Clementine biscuits – olive oil

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Nonnettes clémentines - huile d'olive
A PDO
Preparation
20 min
A PDO
Resting time
1h
A PDO
Cooking time
1h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Dessert Vegetarian Automn Winter

Ingredients

A PDO
For 6 personnes
  • To make these clementine nonnettes with olive oil, you will need:
  • 275g of flour
  • 200g sugar
  • 100g of honey
  • 35cl of water
  • 50g of traditional-style olive oil
  • 1 sachet of yeast
  • The zest of an untreated orange
  • 3 organic clementines
  • 1 teaspoon of cinnamon
  • 1 teaspoon of gingerbread spice
  • 2 tablespoons of orange marmalade

Tip

For a vegan version of these clementine nonnettes made with olive oil, replace the honey with maple syrup, agave syrup (around 70g) or stevia (50g)! Looking for another recipe idea featuring clementines and olive oil? Why not try an original take on tiramisu: made with clementines and olive oil-infused Breton shortbread!

Instructions

  • Wash the clementines thoroughly, then slice them into rounds.
  • To make a syrup: in a saucepan, bring 15cl of water and 150g of sugar to the boil, add the clementine slices, reduce the heat and leave to simmer for 1 hour.
  • Meanwhile, prepare the mixture: pour 20cl of water, the honey, 50g of sugar and the olive oil into a saucepan. Bring to the boil, stirring for about ten minutes until it forms a syrup. Add the spices, the finely grated orange zest and the marmalade. Leave to cool.
  • Sift the flour and baking powder together, then pour the mixture into the syrup. Mix until you have a smooth batter. Leave to rest for 1 hour in the fridge.
  • Preheat the oven to 180°C.
  • Arrange the candied clementine slices in the bottom of small individual ramekins. Pour the batter over the top. Bake in the oven for 20 minutes.
  • Leave to cool before turning out and serving.

Tip

For a vegan version of these clementine nonnettes made with olive oil, replace the honey with maple syrup, agave syrup (around 70g) or stevia (50g)! Looking for another recipe idea featuring clementines and olive oil? Why not try an original take on tiramisu: made with clementines and olive oil-infused Breton shortbread!
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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