This recipe had 2 really interesting techniques. The first I had done once before, and that’s to toast the flour. So that’s an equal amount of AP and Rye flour toasted. The flour clumps after baking, so you definitely want to sieve it after. This was the other technique, and this was brand new to me. Sieving hardboiled egg yolks into the dry ingredients, as opposed to adding eggs to the wet ingredients. It supposedly makes the cookies more fluffy and tender. Post bake #1. I cut them a bit large 😅Post bake 2I don’t know if sieving egg yolks made a difference or not. I’d have to try them with regular eggs side by side. But the toasted flours definitely added a nice nutty-ness to the cookies. 7.5/10
My Cooking Journey