• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
• Preheat oven to 325F/165C.

SPICED COOKIES PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, mix the all-purpose flour, almond flour, sugar, powdered sugar and pumpkin spice together for for 1 minute on the lowest speed.
  5.65 oz all-purpose flour, 7.05 oz almond flour, 2.12 oz sugar, 3.53 oz powdered sugar, 3 tsp pumpkin spice
• Add the egg whites and mixed for 2 minutes on medium low speed. It is ready when crumbly but when you pinch it together it holds. Scrap the bowl down when necessary.
  2 egg whites
  

ASSEMBLY

• Roll your dough into a large square. I like my cookies 0.40" | 1 cm thick. Cut your cookie dough using your favorite animal cookie cutter.
  
• Then, cut the center with a small gingerbread cookie cutter.
  
• Transfer your cookie dough onto your Bonmat. and place the crushed candy cane in the center making sure it does not go over the width of the cookies.
  candy cane candy
  

BAKE!

• Bake for 7 minutes (Every oven heats differently, monitor your cookies from 6 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft. The candy cane will a bubbly, handle with caution, because it is hot!
• Once your Spiced Christmas Cookies with Crushed Peppermint are out of the oven, quickly add more crushed candy cane. Let them cool down completely on your baking sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 weeks). Bon Appétit & Happy Holidays!