I think the baker's ammonia is the same thing as Swedish Hjortronsalt which is what my grandmother from Sweden used to use to make spritz. And a special almond cake called Kubbar. All her recipes were handed down to me in Swedish and measured in deciliters. Glad to know where I can find the American substitute now, if indeed it is the same. You're right, Lisa, same thing. Glad you found us! :) PJH

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