Today’s Musings:
Next year, my sister and I have decided to take a cruise through the South of France. I’ve longed to explore that region for decades and my sister has become a devotee of Tauck River Cruises, so as in any successful sisterly relationship, we’ve married her wishes with mine. We booked the trip last week.
We’ll begin our journey in the French Mediterranean port city of Marseille on the French Riviera. A highly-respected former boss of mine couldn’t have been more effusive regarding Marseille. At the time, I made a mental note, marking it as a potential “future destination” (RIP Edvig). Although, 25+ years later, it appears the city has been plastered over with graffiti.
From Marseille, Sister and I will travel through Van Gogh’s sun-soaked Provencal landscapes, continue along the lush vineyards of Burgundy, the vibrant Rhône-Alpes including Lyon, lauded as the culinary capital of France, concluding our adventures in cosmopolitan Geneva, Switzerland.
As I begin uncovering the uniqueness of each city in greater detail, researching the best pâtisseries nestled within each tiny hamlet, what to see, what to do, what to order for an authentic taste of the region, I realize the ideal recipe for discovering what awaits my senses is by baking my way through our upcoming trip.
Today, we begin in Marseille with Navettes de Marseille.
Today’s Recipe:
To be honest, I wasn’t thrilled to begin my baking journey with Navettes de Marseille, primarily because every description I’ve read called these cookies “dry.”
“Here, I baked these dry, saliva-thwarting, throat-clogging cookies. Try one!”
However, I was determined to choose a classic Marseillaises delicacy and these little “boats of goodness” use a flavor profile I absolutely adore: orange blossom water, orange zest, and olive oil, a combination found in my beloved Gibassier, also hailing from the region. I decided to give Navettes de Marseille a shot. (I’ve seen a few recipes relying on butter or using lemon zest to appeal to the American palate, but I wanted to stick with a traditional take).
The Verdict? Yes, they’re dry and a bit boring (gasp!), but also somehow highly addictive. If I were to Julie-zhuzh them up, I’d dip them in a bit of chocolate.
Navettes de Marseille
Navettes de Marseille are delicate, boat-shaped cookies with a crisp exterior and tender interior, flavored with orange blossom water and orange zest — subtly sweet, fragrant, and perfect dipped in coffee or tea.
Ingredients
- ½ cup granulated sugar
- 1 large egg
- 1 pinch table salt (not kosher)
- 3 tablespoon mild-tasting olive oil
- 4 teaspoons orange blossom water
- ½ teaspoon orange zest
- 2 cups all-purpose flour
- Milk (for glazing)
Directions
- In a large bowl, beat the sugar, egg, and salt until pale and creamy. Beat in the olive oil, orange blossom water, and zest.
- Using a spoon or spatula, add the flour in two additions. Form the dough into a disk, wrap in plastic wrap, and let rest in the refrigerator for at least one hour and up to overnight.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or Silpat. Divide the dough into rounded tablespoons (26-28 grams). Roll each piece into a small log, about 3½ inches long. Pinch the ends to form the pointy shape of a small boat (“navette”).
- Use a sharp knife to make a lengthwise slash down the center of each navette about a quarter of the way through the dough. Gently pull the slit open a little. Gently brush with a bit of milk.
- Bake 20-24 minutes, or until pale golden and just beginning to color at the edges. Cool for 5 minutes on baking sheet, remove and cool completely on a wire rack. They harden as they cool. Store in an airtight container. Navettes are traditionally eaten dipped into coffee or tea.
