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1
Preheat oven to 180u00b0C/350u00b0F. Prepare 2 baking sheets by lining them with parchment paper or with silicone mats. Set aside.
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2
Place the flour in a medium-sized glass bowl. Reserve.
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3
In a medium-sized saucepan, place the olive oil and the lime zest. Let it come to a boil (you will see that the lime zest will start to fry and you'll hear cracking sounds). At this point remove pan from heat. Very carefully and with long cooking tongs, remove the lime zest.
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4
Immediately pour half of the hot oil into the flour. Mix with a silicone spatula that is resistant to high temperatures. Make sure to thoroughly combine. Then pour in the rest of the olive oil. Using the spatula fully integrate oil into the dough. Add the anise liqueur and mix well.
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5
When you can handle the dough with your hands, take about tablespoon-sized scoops of it and shape them into rounds. Make a hole in the center of each round so they look like small donuts. Place them on the prepared cooking sheets, spacing them 5cm (2 inches) apart.
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6
Bake for 30 minutes or until they are firm. (Remember, they will not become golden in color because the dough has no sugar).
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7
In a medium bowl place the sugar. While the polvorones are still hot, sprinkle with sugar. Let them cool on a cooling rack.
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8
Adapted from cocineroandaluz.blogspot.mx.
