Dear PJ, I tried these with ammonium carbonate and while they tasted really great and were crunchy, they didn't look as I had expected: very large, irregular holes and the top surface looked porous, almost resembling an amaretto (biscuit)! The pictures on KAF and blog look like they should be pretty close-holed, is that correct? I'm going to try another batch decreasing the ammonium carbonate (I'm currently living overseas...so it wasn't from KAF). And just to confirm: the finished texture should be similar to store-bought cookies? (e.g. vanilla wafers or pepperidge farm geneva or milano type or golden-oreo or vanilla sandwich cookie). I've always wondered if it's possible to achieve something similar to the dense hole-less biscuit of an oreo or other commercial sandwich cookie.... Hi there, The vanilla dreams will have a finer texture, not as open as amaretti biscuits. Definitely try reducing the ammonia, it sounds like it is causing too much bubbling in the dough. Let us know how it goes. ~ MaryJane

• Reply