• Place the all-purpose flour, baking powder, hazelnut flour, cocoa powder, sugar, ground cinnamon and pumpkin pie spice into the bowl of your stand mixer. Mix for 30 seconds with the paddle attachment on. Add the softened butter. Add the eggs, lemon juice with zest and Kirsch. Continue mixing until well incorporated, so you can form a ball. About 1 minute. IMPORTANT: Do not overmix the dough.
  
• Scrape the dough out onto the Roul'Pat™. Cover with a plastic wrap and refrigerate overnight.
  

ASSEMBLY

• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
• Take your dough out of the refrigerator. Roll it, not too thick, not too thin. Then, use your favorite dough cutter to cut your cookies.
  
• Transfer your cookie dough onto your Bonmat®.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 8 minutes (Every oven heats differently, monitor your cookies from 6min). It is ready when golden brown around the edge.
  
• Once your Spiced Chocolate Shortbread Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
• N.B. Storage is best when placed in a metal box.