Provençal Anise Boat Cookies

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These iconic cookies from Marseille get their name from their distinctive boat-like shape, pinched at both ends like a traditional Provençal vessel. Lightly sweet and fragrant with anise seeds and orange blossom water, they're traditionally enjoyed with a glass of sweet wine or pastis during festive occasions.

Nutrition Facts

Per serving (estimated)

• 130 kcalCalories
• 3.5 gFat
• 2 gSaturated Fat
• 22 gCarbs
• 0.6 gFiber
• 7 gSugar
• 2.5 gProtein
• 60 mgSodium
• 35 mgPotassium
• 15 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) unsalted butter, softened
• 1 large egg
• 2 tablespoons anise seeds
• 1 tablespoon orange blossom water
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt

For shaping and finishing

• 2 to 3 tablespoons milk, as needed
• 1 large egg, beaten (for egg wash)
• 1 tablespoon anise seeds, for sprinkling

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 tablespoons of anise seeds until evenly combined.
2. Cut the softened butter into the dry ingredients with your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits of butter remaining.
3. In a small bowl, beat the egg with the orange blossom water, then pour into the flour mixture. Stir with a fork until a soft dough forms, adding milk a tablespoon at a time only if the dough feels too dry.
4. Turn the dough out onto a lightly floured surface, knead gently for about 1 minute until smooth, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
5. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
6. Divide the chilled dough into 18 equal pieces (about 30 g each). Roll each piece on the floured surface into a 3-inch oval, then pinch both ends firmly between your thumb and forefinger to create the characteristic pinched boat shape.
7. Arrange the shaped cookies 2 inches apart on the prepared baking sheets, brush each with the beaten egg, and sprinkle with the remaining anise seeds, pressing them in lightly so they adhere.
8. Bake for 20 to 22 minutes, rotating the sheets halfway through, until the cookies are pale golden and firm to the touch. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cook’s Notes

• Traditional Marseille recipes use lard instead of butter for an even flakier, more authentic texture; substitute an equal amount if you want the classic version.
• If you can't find orange blossom water, substitute with 1 teaspoon of vanilla extract and a pinch of grated orange zest.
• For a more pronounced anise aroma, lightly crush the seeds with the back of a knife before adding them to the dough.
• Store the cooled cookies in an airtight tin for up to 2 weeks; the flavor deepens and mellows beautifully after a day or two.
• Avoid overbaking: the cookies should remain pale rather than deeply golden, which keeps their interior tender rather than dry.

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