• Start by mixing all the dry ingredients in a bowl: the flour, a pinch of salt, cinnamon, and orange and lemon zest.
• Add 125 ml of olive oil, 25 ml of aniseed liqueur, and 125 ml of sweet wine, and mix until you get a crumbly dough.
• Gather the dough with your hands and wrap it in plastic wrap. You can and form a thick sheet of dough (about 2–3 cm thick) using a rolling pin. 
• Let the vegan Christmas cookie dough rest in the refrigerator for 2 hours or overnight.
• Once the dough is sufficiently chilled, roll it out slightly on a floured surface until it is 1.5–2 cm thick. Cut out Nevaditos with a round cookie cutter.
• Place the Nevaditos on a baking sheet.
• Preheat the oven to 180ºC (350ºF) with heat from above and below.
• Bake for 25–30 minutes until golden brown.
• Let the Nevaditos cool completely before handling them to avoid breaking.
• Coat the Nevaditos in powdered sugar or prepare the chocolate coating.

For the Chocolate Coating:

• Place a heatproof bowl over a pot of simmering water and melt the chocolate with 1–2 tablespoons of coconut oil (optional, for a creamier coating).
• Dip each Nevadito in the chocolate using two forks.
• Place the Nevaditos on parchment paper and let the chocolate set for at least an hour before enjoying.