Ingredients

(For about 35 navettes)

 

2 eggs

1 cup sugar

2 Tbsp orange blossom water

1/4 cup olive oil

The zest of 1 orange (optional)

1 1/2 + 1/3 cups flour

1 1/2 cups almond flour

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Instructions

 

1 - In the bowl of a stand mixer, beat the eggs and sugar together until doubled in volume and pale.

2 - Add the orange blossom water, the olive oil, and the orange zest (optional), and beat a few seconds.

3 - Replace the whisk attachment with the leaf attachment. Add the flour and the almond flour, and beat until the dough comes together. (Add a little bit of flour if too sticky).

4 - Form a ball and wrap in plastic wrap. Keep in the fridge for 15 minutes to half an hour.

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5 - Preheat oven to 350°F. 

6 - Separate the dough into little balls weighing 0.88 oz each. Roll thick cylinders about 4 inches long and transfer to trays lined with parchment paper.

 

7 - Pinch the ends of each cylinder and cut a line lengthwise in the middle with a sharp knife. With fingers, delicately spread the slit open. 

8 - Bake for 18-20 minutes or until just golden on the edges.