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Buttery sweet cookie with almonds
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Almond crescent cookie (25 g) has 123 calories. That works out to 493 calories per 100 g. It contains 13 g of carbs, 2.1 g of protein, 7.2 g of fat and 0.9 g of fiber. Its 1.5 mg of Vitamin E covers 10% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 25 g
123
KCAL / 25G
Carbs
13g
· 5% DV
Protein
2.1g
· 4% DV
Fat
7.2g
· 9% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 7% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 123 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 3.03 g | 15% |
| Trans fat | 0.09 g | |
| Sodium | 54 mg | 2% |
| Total carbohydrate | 13 g | 5% |
| Fiber | 0.9 g | 3% |
| Protein | 2.1 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 25 g | 123 kcal |
| 1 piece (mini) | 15 g | 74 kcal |
| 1 piece (small) | 20 g | 99 kcal |
| 1 piece (large) | 35 g | 173 kcal |
| 1 piece (jumbo) | 45 g | 222 kcal |
| 2 piece (double) | 50 g | 247 kcal |
| 1 serving (large) | 60 g | 296 kcal |
| 3 piece (triple) | 75 g | 370 kcal |
| 100 g | 100 g | 493 kcal |
Calculated from 493 calories per 100 g.
To make almond crescent cookies, mix butter, flour, sugar and ground almonds into a dough, shape portions into crescents and bake until set. Handle the dough gently, and let the cookies cool on the tray so they firm up before serving.
Almond crescent cookies are typically made with almonds, flour, butter and sugar. Some recipes add egg or vanilla, while others use finely ground almonds for a delicate texture or chopped almonds for a more noticeable crunch.
Almond crescent cookies often crumble if the dough is too dry, has not been chilled, or is handled before the cookies have cooled. Measure the flour carefully, chill the shaped dough if it feels soft, and leave the baked cookies on the tray to set.
Store almond crescent cookies in an airtight container once they have cooled completely. Keep the container in a cool, dry place, and avoid stacking the cookies until they are firm so their delicate crescent shapes do not break.
Yes, baked almond crescent cookies can be frozen in an airtight container. Separate layers with baking paper to protect their shape, thaw them at room temperature, and add or refresh the powdered sugar coating after thawing.
Yes, almond crescent cookie dough can be frozen before shaping or baking. Wrap it tightly to prevent it drying out, thaw it in the refrigerator, then let it soften enough to roll and shape without cracking.
They are closely related, but recipes are not always identical. Vanillekipferl are Austrian and Central European vanilla crescents, commonly coated in vanilla sugar; almond crescent cookies may use a different balance of almond, butter and sugar and are not necessarily vanilla-flavoured.
Shape almond crescent cookies with dough that is cool but still pliable. Roll each portion gently into a short rope, bend it into a crescent and smooth any small cracks with your fingertips; if the dough crumbles, warm it briefly in your hands.
Coat almond crescent cookies after they have cooled until just warm or fully cool. Sugar added while they are piping hot can melt into the surface, while a second light dusting after cooling gives the crescents a more visible finish.
Almond crescent cookies pair well with coffee, black tea or hot chocolate. Their buttery sweetness also works alongside fresh fruit; serve them as a small dessert or with other plain biscuits so the almond flavour remains noticeable.
Vitamins
Vitamin E
1.45mg · 10% DV
Vitamin A
45µg · 5% DV
B2
0.05mg · 4% DV
Biotin
0.78µg · 3% DV
Minerals
Copper
0.07mg · 8% DV
Manganese
0.16mg · 7% DV
Phosphorus
40mg · 6% DV
Selenium
2.63µg · 5% DV
Sodium
54mg · 2% DV
Potassium ⭐
49mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 123 calories in 1 piece (medium) (25 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Almond crescent cookie is a buttery, sweet biscuit shaped into a crescent and made with almonds. Turkish home and bakery recipes commonly combine flour, sugar, butter and almonds; the nuts may be mixed into the dough or used as a coating, depending on the recipe. It is baked until lightly golden.
The outside is often gently crisp, with a tender, rich centre. In Turkey, it is served with tea or coffee and offered to guests; it also works as a small treat alongside a hot drink elsewhere. Almonds add some protein and fibre, but the cookie is energy-dense, with 493 calories per 100 g. For a lighter snack, keep to one small piece and pair it with unsweetened tea or coffee.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.03g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1.08g
Omega 6:3 ratio 104:1
Above the ideal 4:1 (104:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.