Jason, most of our springerle recipes do not include any leavener at all, as we want to the design of the mold to stay as prominent as possible. Our Speculass Spiced Springerle recipe does call for a small amount of baking soda to add a tiny bit of lift. You're welcome to use baker's ammonia instead of baking soda if you like — we find it's such a small amount it's difficult to tell a difference in the final products. We'll have to do a blind taste test among our bakers and see what happens! Thanks for the suggestion. Kye@KAF

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