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Navette Cookies

Navette Cookies, A Review of Orange Appeal & A Giveaway

Slightly sweet and dunkable boat shaped Navette Cookies flavoured with orange zest and orange blossom water, from the French town of Marseilles.
Prep Time 15 mins
Cook Time 25 mins
Total Time 1 hr 40 mins
Cuisine French
Servings 12 cookies


  • 1/2 cup granulated white sugar 100 g
  • 1 large egg
  • 1 rounded tsp orange zest
  • 3 tsp orange blossom water
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1 3/4 ounces cups plus 2 tablespoons all-purpose flour 9oz/ 250 g
  • milk for brushing the cookies before baking


  • In a medium mixing bowl, beat the sugar and the egg on medium-high speed until pale, thick, and creamy, about 2 minutes. Beat in the zest, orange blossom water, and oil. Stir the salt into the flour and then beat 2/3 of the flour into the batter in 2 or 3 additions.
  • Finish folding the flour in by hand, kneading until all of the flour has been added and a smooth dough has developed. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
  • Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper. Take the dough out of the refrigerator and slightly flatten the ball into a disc. Cut the dough into 12 even wedges. Roll each wedge into a 3-inch-long (7 cm) oval log and place on the prepared baking sheet.
  • Shape the pieces of dough into small “navettes” or little boats by pressing to flatten just a bit, and pinching the 2 ends into rounded points. Make a 2-inch (5 cm) slit down the center of each with a sharp knife, cutting only halfway down into the dough, and carefully push the slit open slightly. Brush each cookie lightly with milk.
  • Bake for 20–25 minutes, or until golden; the tips and undersides should be a deeper golden brown. Remove from the oven and allow the cookies to cool on a rack. Store in a covered container.