I have a question about the recipe "Flo Braker's Pains D’Amande" from Genius Recipes.
Could you use brown sugar or even white sugar in the recipe?
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.
That's a good idea to weigh it. I was leaning toward all browns sugar, but maybe I will mix them.
The raw sugar has very little brown sugar flavor to my palate.
Good point! I guess I was thinking of the demerara sugar to substitute the brown sugar for.