amoniakowe

Amoniakowe is a term used in Polish cuisine to describe baked goods, especially cookies, that are leavened with ammonium carbonate. The name comes from amoniak (ammonia), the compound historically used as a leavening agent. In English-language contexts these cookies are sometimes called ammonia cookies or ammonium carbonate biscuits.

Chemistry and texture play a key role in amoniakowe products. When heated, ammonium carbonate decomposes into ammonia, carbon dioxide, and water vapor, which creates a light, crisp crumb and helps the dough spread minimally. The resulting cookies are typically very thin and dry, with a delicate, brittle texture. Because ammonia can impart a noticeable odor during baking, good ventilation is advised and any residual scent generally dissipates as the cookies cool.

Typical preparations use a simple shortcrust-like dough: flour, sugar, butter, and sometimes eggs, with flavorings such as vanilla, lemon zest, or ground almonds. The dough is rolled thin, cut into shapes, and baked at moderate temperatures until pale golden, usually yielding a crisp final product with a long shelf life when kept dry.

Historical usage predates modern baking powders, and amoniakowe cookies remain part of traditional Polish and Central European baking, especially around holidays. Since the widespread adoption of baking powders, ammonium carbonate fell out of common use in home kitchens, though it remains a hallmark of certain regional or nostalgic recipes.