Gibassiers…we first tasted one at the Pearl Bakery in Portland. They were so delicious we decided to bake our own. We mix up a biga (small batch of yeasted dough) which rises for 16 hours. We then mix in the rest of the ingredients, including anise, candied orange peel, and orange flower water. The dough rises another 3 hours before it is put in the oven. Ten minutes later they are cooling on racks ready for a dusting of sugar.
I double the recipe…then there is plenty for eating and for freezing and reheating later.
Oh yum!