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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
hardlikearmour is a trusted home cook.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
A Giant Skillet Cookie
Mediterranean Kitchen Mats in Bold New Patterns
A Crazy Cabbage Hack
Off-the-Beaten-Path Picks for Mom