Navettes flavoured with orange blossom water and olive oil

Huile d'olive de Nyons PDO
Subtle flavour
Navettes à l'eau de fleur d'oranger et à l'huile d'olive
Photo credit: Céline de Cérou
These traditional biscuits from Provençal cuisine are flavoured with orange blossom water. We offer a version made with olive oil rather than butter. Perfect for enjoying with a cup of tea or coffee, they also keep very well in an airtight tin.
A PDO
Preparation
30 min
A PDO
Resting time
1h
A PDO
Cooking time
20 min
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 Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 30 biscuits
  • 500 g of flour
  • 200 g sugar
  • 6 c. à soupe Nyons olive oil PDO (approx. 50 ml)
  • 4 c. à soupe orange blossom water
  • The zest of one orange (or 1 teaspoon of natural orange extract)
  • 2 eggs
  • 1/2 c. à café of salt
  • Milk for glazing the navettes

Astuce

Choose Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery taste, sometimes accompanied by notes of fresh hazelnuts and/or freshly cut grass. Don’t have any? You could also choose: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils made from the Cailletier, Grossane, Tanche and Rougette de l’Ardèche...

Instructions

  • Beat the whole eggs and sugar until the mixture is nice and frothy.

  • Add the salt, orange blossom water, orange extract or zest, and Nyons olive oil PDO.

  • Gradually add the flour, then finish kneading the dough by hand until you have a nice ball. Cut the ball in half and shape into two large rolls; leave to rest for 1 hour.

  • Cut your roll of dough into pieces of equal size.

  • Shape your rolls (roll out each piece, pinch the ends together. Place on a baking tray. Cut a lengthwise slit down the centre of each roll with a knife). Using a pastry brush, brush the rolls with milk.
  • Bake in a preheated oven (180°C) for 20 minutes.
  • Leave to cool.

  • The shuttles keep very well in an airtight container.

Astuce

Choose Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery taste, sometimes accompanied by notes of fresh hazelnuts and/or freshly cut grass. Don’t have any? You could also choose: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils made from the Cailletier, Grossane, Tanche and Rougette de l’Ardèche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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