Baking biscotti today but am just under the amount I need for granulated sugar. I have just about everything else---turbinado, superfine, brown (too moist), can I safely fill in with either turbinado or superfine and not alter texture for biscotti? Thanks!
Thanks, all. I will use the turbinado I think.
I'd also go for turbinado. But if you use the superfine sugar, decrease the amount you use by a bit.
I would probably go for the turbinado, but any fairly fine grained sugar will work one for one.
Superfine sugar should be fine, but I would expect a finer crumb in your finished biscotti, which isn't a bad thing.