• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

HAZELNUT SPRITZBREDELE

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar for 2 minutes on medium low speed.
  3.53 oz butter, 3.53 oz sugar
  
• Add the egg yolks. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.
  2 egg yolks
  
• Gradually add the all-purpose flour, hazelnut flour and ground cinnamon. Continue to mix for another minute or until it is just combined. IMPORTANT: Do not over mix. 
  5.64 oz all-purpose flour, 2.12 oz hazelnut flour, 1/8 tsp ground cinnamon
  
• Place the dough in your Pastry Bag with the star tip on. Massage it for a minute in order to get the dough warmer. Then, pipe your spritz cookie into a straight line.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 12 minutes (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Hazelnut Spritzbredele Cookies are out of the oven, 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!