Navette Provençale Cookies

This cookie was eaten on the podcast in episode 073 – Link


  • 3 eggs
  • 350 gram sugar
  • 150 ml light-tasting olive oil
  • 1 finely cut lemon zest
  • 3 tablespoons of orange blossom water or more, depending on quality
  • 800 gram flour


  1. Mix eggs and sugar, then add oil and lemon zest, some of the flour, orange blossom water and eventually the rest of the flour.
  2. Knead thoroughly for 7-8 minutes, dough must not stick to the hands. It will smell like olive oil, but that will fade during the baking process.
  3. Cover dough airtight and let it sit in the fridge for at least 2 hours.
  4. Preheat oven to 200 deg. celsius.
  5. Roll the dough to little cylinders about the size of a pinky finger. Pinch both ends a little, cut into the “hull” and open the cut a bit, to bring the cookie in a canoe shape.
  6. Place the cookies on a metal oven sheet in the middle of the oven and put another sheet above to prevent browning from direct heat. Bake for 11-12 minutes until they brown a bit on the bottom and ever so slightly on top.