Gimblettes are traditional ring-shaped biscuits from Albi, located in the southwest of France. Their dough is made with flour, sugar, eggs, and butter, flavored with anise, candied citron and lemon zest, which was left to rest overnight and then boiled before baking to achieve a distinctive texture. This technique has largely died out and the gimblettes sold in bakeries today are made with a dough that is more similar to brioche.
Traditionally, they were associated with the Lenten period, and their ring shape allowed them to be hung on branches during Palm Sunday celebrations for blessing.
For another biscuit flavored with anise that is boiled before baking, see échaudés de Carmaux. échaudage