Ma version moins sucrée des navettes Marseillaises

Here's my less sweet version of the navettes marseillaises. This dry biscuit, shaped like a boat and flavored with orange blossom water, is a real Marseille institution! And thanks to Christine for sharing her recipe with me! Ingredients for 20 navettes 1 organic egg 50g sugar 250g T55 flour 3 tbsp olive oil 2 tbsp natural orange blossom water 1 pinch salt Zest of 1 orange Preparation: The dough: 1/ Mix the egg and sugar with an electric whisk until pale and fluffy. 2/ Add all the other ingredients except the flour and whisk again. 3/ Finally, add the flour little by little, first with a whisk and then with your hands to form a smooth ball of dough. 4/ Refrigerate the dough for 1 hour. The navettes: 1/ Cut the dough into quarters and form into logs. 2/ Cut the logs into 10 cm pieces. 3/ Pinch the ends of each log and cut a slit with a knife. 4/ Place the navettes on a baking sheet lined with parchment paper. Bake for 15 minutes in a 175°C oven. The navettes should remain white when removed from the oven.