LorAnn Oils Baker's Ammonia (Ammonium Carbonate) - Ideal for Springerle & Thin, Crispy Cookies, Perfect with Wooden Cookie Molds, Hirschhornsalz Hartshorn Ammonium Carbonate For Baking - 2.7oz

It's hard to find in this country, so I was thrilled to find it here. It makes wonderful cookies! I've ordered other products from this company and never been disappointed. Will order again.

Old proven grandmother's way. The smell of ammonia gas during baking is awful, but there are NO RESIDUES left unlike with baking soda and others. Just open the windows (another good habit from grandmother's days lost) .A healthy choice.

You know when you get something from LorAnn that the quality will be the best. This stuff is smelly, but it makes great spingerle. I expect to get excellence from LorAnn, and I've found that they are helpful when you have questions about their products.

I have been making holiday Anise cookies since my husband, of German decent pointed out his Mom used to make them and he hadn't had any since she passed away. I could never find Hartshorn though and this made the cookies much more chewy and crisp like he remembered them. Finally found out Baker's Ammonia (Ammonium Carbonate) is the same thing, though again, not easy to come by. Well THIS year I used it and though it does stink to high heaven once it gets in the batter, the smell dissipates and what's left behind are high-rising crispy anise cookies like my husband remembered. I was delighted that he was delighted and would go through the brief but obnoxious ammonia smell again just to see the smile on his face. Glad I found it on Amazon for a reasonable price and that it worked so perfectly!

I don't know too many people that know anything about this--and I love the look on their faces when you tell them they are eating ammonia cookies! LOL (Hey, ya gotta have some fun in life, right?). I was brought up on these cookies, so the 'freak factor' of the ammonium carbonate is long gone for me. I use this with a family recipe from the late 1800's as a substitute for the standard sugar cut-out cookie, and the cookies always turn out perfect. And I mean perfect. They are light, airy, yet hold their shape and don't fall apart. Providing you don't roll the dough too thin, you get a substantial cookie (a good 1/4"+ thick) that isn't tough, has visible layers and has an excellent 'crumb'.One bonus is that no one eats the raw dough--so you get to have ALL the cookies baked. Another bonus is that it cleans your oven at the same time! (Kidding!), but I will warn you, DO NOT OPEN that oven door to check on them--the fumes will definitely burn your corneas off. If it has a window in the door, use that. And besides, they cook for such a short period of time, I think you can hold back the anticipation for the 6 minutes they are in the oven.The dough should be flavored (anise or lemon is best), and they must be frosted--either with a buttercream or if you want to get nice and fancy, a royal icing. The dough isn't very sweet, so it gets it sweetness from the frosting.Lorann Oils has the most amazing baking supplies you will be hard pressed to go anywhere else. Yes, they are on the spendy side, but you get what you pay for. Their flavorings--extracts and emulsions--are superb and what professional bakers use. Highly recommend perusing their site and getting your wish list together.PRO: The ammonium carbonate is an amazing leavening agent, and fantastic reactions from people when you tell them they've just bitten into an ammonia cookie;CON: Can't think of any

Worked perfectly for making the old-fashioned cut-out cookie recipe that my grandma always made. The texture of the cookies came out exactly as I remembered them.Also glad this is a fairly small container since I don’t use baking ammonia for any other recipes. But also FYI to anyone who’s never used it before, baking ammonia does evaporate over time, so buying a large container thinking “this will last me forever” is not something you want to do.

Not sure about the Amazon categories on this one. I don't buy baker's ammonia for flavor or scent which are basically pretty foul since it's ammonia after all. Value isn't critical either, I'm just glad I was able to find it at all. It works great, makes my springerle cookies rise like a champ.

Made almond Cantucci and used this product for the first time. I wanted that hard crunch texture. This product gave me the results I was looking for.It starts out with a strong ammonia smell. But it dissipates during the baking process. And it leaves no taste.My wife, who’s Italian, was skeptical. But my Cantucci are now her favorite Biscotti.