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.... Thanks in advance! and apologies for the questions -- just hoping for help from someone with much more experience than myself! :-) Actually, Anika, these are rather porous. Take a look at the first blog picture - see the holes? I wouldn't characterize these as Milano- or Geneva-type texture, or even the texture of a standard sugar cookie; they'll definitely have some pock marks. Can't say they'd be as noticeable as an amaretto cookie, but somewhere in between that and a 'Nilla Wafer. So, try reducing the baker's ammonia a bit, see what happens; the more you reduce it, the harder/denser they'll be - which may fix the appearance of the surface, but will also affect their light crunchiness. Ah, for the best of both worlds... :) PJH

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