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Navettes Sucrées (Canadian Version)

Navettes Sucrées (Canadian Version)

From the Canadian Living Test Kitchen




This cookie has a sugary, brittle shell covering a cakelike center.


1-cup (250 ml) all-purpose flour

½ cup (125 ml) granulated sugar

¼ tsp (1 ml) salt

1/3 cup (75 ml) unsalted butter, softened

2 eggs, separated

¾ tsp (4 ml) vanilla (orange blossom, lemon extract, anise, almond extract, lavender essence)


In bowl, whisk together flour, 3 tbsp (45 ml) of the sugar and salt. With fork, cut in butter; stir in egg yolks and vanilla.

On lightly floured surface, knead dough until smooth and holds together. Press into disc; wrap and refrigerate for 1 hour.

Roll by 2 tsp (10 ml) into 2-inch (5 cm) long logs. In small bowl, whisk egg whites. With fork, dip each log into egg whites, allowing excess to drip back into bowl. Roll in small bowl of remaining sugar. 

Bake on parchment paper–lined baking sheets in 325°F (160°C) oven until golden, 20 to 22 minutes. Let cool on pans on racks.

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