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Sweet cookie high in sugar and fat
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Almond nougat cookie (25 g) has 125 calories. That works out to 500 calories per 100 g. It contains 15.6 g of carbs, 1.7 g of protein, 6.3 g of fat and 0.7 g of fiber. Its 0.1 mg of Copper covers 9% 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
125
KCAL / 25G
Carbs
15.6g
· 6% DV
Protein
1.7g
· 3% DV
Fat
6.3g
· 8% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 5% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 125 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 2.28 g | 11% |
| Trans fat | 0.03 g | |
| Sodium | 66 mg | 3% |
| Total carbohydrate | 15.6 g | 6% |
| Fiber | 0.7 g | 3% |
| Protein | 1.7 g | 3% |
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 | 125 kcal |
| 1 piece (mini) | 12 g | 60 kcal |
| 1 piece (small) | 18 g | 90 kcal |
| 1 piece (large) | 35 g | 175 kcal |
| 1 pack (small) | 45 g | 225 kcal |
| 1 piece (jumbo) | 50 g | 250 kcal |
| 2 piece (double) | 50 g | 250 kcal |
| 3 piece (triple) | 75 g | 375 kcal |
| 100 g | 100 g | 500 kcal |
Calculated from 500 calories per 100 g.
An almond nougat cookie is typically made with flour, butter or another fat, sugar, almonds, and nougat; some recipes also use eggs and a raising agent. Nougat may be mixed into the dough or used as a filling, depending on the recipe.
To make almond nougat cookies, cream the fat and sugar, mix in the egg, flour, and almonds, then add nougat or use it as a filling before baking. Packaged versions are made and packed commercially, so they are processed foods.
No, nougat and marzipan are different confections. Nougat is commonly made with sugar or honey, egg whites, and nuts, while marzipan is mainly made from ground almonds and sugar; either can taste almond-rich, but they behave differently in a cookie.
Almond nougat cookies often spread because the dough is too warm or soft, the fat has melted, or the baking tray is still hot. Chilling the dough and placing portions on a cool tray with space between them helps retain their shape.
Almond nougat cookies can turn hard when they are overbaked or the dough is overworked. Take them out when the edges are just beginning to color; they continue to firm up as they cool, so do not wait for them to feel completely crisp in the oven.
Store almond nougat cookies only after they have cooled, in an airtight container in a cool, dry place. Warm conditions can soften the nougat, while an open container lets the cookies absorb moisture and odors.
Yes, both almond nougat cookie dough and baked cookies can be frozen in airtight, freezer-safe packaging. Thaw baked cookies while still covered at room temperature to limit condensation; check that the nougat filling has returned to its usual texture before serving.
Chopped toasted almonds or a firm almond confection can replace nougat in almond nougat cookies, but the result will be less chewy and sweet. Avoid adding a runny filling, which can leak during baking and change the cookie's texture.
Almond nougat cookies pair well with unsweetened coffee or tea, which balances their sweetness. They also work on a dessert platter with fresh fruit; serving them alongside several other rich sweets can make the overall spread overly sweet.
People with diabetes can eat almond nougat cookies, but their sugar content can affect blood glucose. Portion size and meal planning are individual, so anyone managing blood glucose or taking medication should ask their doctor or dietitian how the cookie fits their plan.
Vitamins
Vitamin E
1.02mg · 7% DV
B1
0.05mg · 4% DV
Biotin
1.05µg · 4% DV
B2
0.03mg · 2% DV
Minerals
Copper
0.08mg · 9% DV
Manganese
0.18mg · 8% DV
Selenium
3.25µg · 6% DV
Phosphorus
39mg · 6% DV
Sodium
66mg · 3% DV
Potassium ⭐
51mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 125 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.
An almond nougat cookie brings almonds and sweet nougat together in a baked cookie. Depending on the recipe, the nougat may be mixed into the dough or used as a filling or topping. The combination gives it a rich, nutty sweetness rather than the simple flavour of a plain biscuit.
Its edges may bake up crisp while the centre stays tender, especially when it has a filling. Enjoy it with tea or coffee as a small treat, or serve it alongside other biscuits at a gathering. It is high in sugar and fat, with comparatively little protein and fibre, so a modest portion works well; unsweetened tea or coffee balances its sweetness.
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
2.28g
MONOUNSATURATED
2.55g
POLYUNSATURATED
1.13g
Omega 6:3 ratio 108:1
Above the ideal 4:1 (108:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.