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Baker's Ammonia (Ammonium Carbonate) - 2.7 oz

Baker's Ammonia (Ammonium Carbonate) - 2.7 oz.

{10} Loftkökur (Icelandic Air Cookies)

Icelandic Air Cookies: "The point of these cookies is exactly as their name suggests – they should be light, light, light. They are a doddle to make – icing sugar, cocoa powder and egg. But the magic is the raising agent – ammonium carbonate – which means they puff up spectacularly. As you can see – a six-fold increase in volume!"

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Using Ammonium Carbonate in German Baking

"Hirschhornsalz", hartshorn, ammonium carbonate or baker's ammonia is a leavening agent that is sometimes used for flat, baked goods such as Lebkuchen, cookies and flat biscuits or crackers.

Baker's Ammonia (Ammonium Carbonate) - 2.7 oz

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Baker's Ammonia (Ammonium Carbonate) - 2.7 oz

Baker's Ammonia (Ammonium Carbonate) - or Hartshorn - Classical leavening for springerle cookies. This is from kingarthurflour.com

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Authentic German Pfeffernusse recipe for a traditional German Christmas; German Pfeffernusse are easy to make and you can store them for a while.

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Hartshorn salt (ammonium carbonate), also known simply as hartshorn, and baker's ammonia, was used as a leavening agent, in the baking of cookies and other edible treats in the 1800's & still used today .A half-teaspoon of hartshorn can substitute for 1 tsp. of baking powder. It is used in old German and Scandinavian recipes. it helps molded cookies such as Springerle to retain their intricate designs during baking and keeps cookies from hardening for long time. See more on web. by melody

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Using Ammonium Carbonate in German Baking