Recipes with baker's ammonia
10 recipes
Classic Springerle
Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.
Gourmet Glazed Nuts
Gourmet glazed nuts with peanuts and pecans, blanched then baked with sugar and butter until golden and crunchy. Sweet, salty, and perfect for holiday gift-giving.
Chocolate Ganache Fudge Sauce
I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.
Orzo Parmesean
A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.
Swedish Coconut Balls
Crisp, crumbly Swedish coconut cookies leavened with baker's ammonia for an ultra-light snap. Rolled into walnut-sized balls and baked until golden. Makes 4 dozen buttery, coconut-flecked treats in under an hour.
Apple Butter Stack Cake
Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.
Lemon Crackers
Old-fashioned lemon crackers made with baker's ammonia for an ultra-crisp, snappy texture. A heritage cookie recipe rolled thin and pricked with a fork before baking.
Favourite Biscotti Napoletani
Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.
Red Hot Apple Cinnamon Pie
Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.
Swedish Ammonia Cookies
Classic Swedish butter cookies leavened with baker's ammonia for an impossibly light, crisp, melt-on-your-tongue texture. Just 5 ingredients, shaped into small balls, and baked low and slow. An old-world Scandinavian recipe.
Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.
Gourmet glazed nuts with peanuts and pecans, blanched then baked with sugar and butter until golden and crunchy. Sweet, salty, and perfect for holiday gift-giving.
I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.
A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.
Crisp, crumbly Swedish coconut cookies leavened with baker's ammonia for an ultra-light snap. Rolled into walnut-sized balls and baked until golden. Makes 4 dozen buttery, coconut-flecked treats in under an hour.
Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.
Old-fashioned lemon crackers made with baker's ammonia for an ultra-crisp, snappy texture. A heritage cookie recipe rolled thin and pricked with a fork before baking.
Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.
Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.
Classic Swedish butter cookies leavened with baker's ammonia for an impossibly light, crisp, melt-on-your-tongue texture. Just 5 ingredients, shaped into small balls, and baked low and slow. An old-world Scandinavian recipe.
