A question about a recipe: Flo Braker's Pains D’Amande

hardlikearmour is a trusted home cook.

added over 1 year ago

I would think you could. If I were going to try it I probably use a blend of white sugar (3/4) and light brown sugar (1/4). I'd also measure by weight, rather than volume.

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That's a good idea to weigh it. I was leaning toward all browns sugar, but maybe I will mix them.

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hardlikearmour is a trusted home cook.

added over 1 year ago

The raw sugar has very little brown sugar flavor to my palate.

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Good point! I guess I was thinking of the demerara sugar to substitute the brown sugar for.

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