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Small, almond or walnut, egg-rich, traditional Turkish cookie
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Small Perisan cookie (18 g) has 85 calories. That works out to 470 calories per 100 g. It contains 9.7 g of carbs, 1.6 g of protein, 4.3 g of fat and 0.5 g of fiber. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (small) · 18 g
85
KCAL / 18G
Carbs
9.7g
· 4% DV
Protein
1.6g
· 3% DV
Fat
4.3g
· 6% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 8% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 85 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 0.86 g | 4% |
| Trans fat | 0.01 g | |
| Sodium | 22 mg | 1% |
| Total carbohydrate | 9.7 g | 4% |
| Fiber | 0.5 g | 2% |
| Protein | 1.6 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 (small) | 18 g | 85 kcal |
| 2 piece (small) | 36 g | 169 kcal |
| 3 piece (small) | 54 g | 254 kcal |
| 1 serving (medium) | 54 g | 254 kcal |
| 5 piece (small) | 90 g | 423 kcal |
| 1 pack (medium) | 90 g | 423 kcal |
| 100 g | 100 g | 470 kcal |
| 10 piece (small) | 180 g | 846 kcal |
Calculated from 470 calories per 100 g.
A Small Perisan cookie is a traditional Turkish cookie made with egg and nuts, commonly almonds or walnuts. It is known for its irregular, craggy appearance rather than a neat, uniform shape, and recipes can vary from one home to another.
The name is commonly associated with the cookie’s untidy, broken-looking shape. A Small Perisan cookie is meant to look uneven, so its craggy edges are part of its traditional appearance—not a sign that it has gone wrong.
A Small Perisan cookie is typically made with flour, sugar, egg, and almonds or walnuts. The exact proportions and additions differ between recipes, so the finished cookie may vary in sweetness, nut flavor, and texture.
Either almonds or walnuts can be used in a Small Perisan cookie. Almonds give a milder, more delicate nut flavor, while walnuts taste richer and more pronounced; choose one based on the flavor you want.
Chill the dough if it feels very soft before shaping a Small Perisan cookie. Also leave space between the irregular pieces on the baking tray, since soft dough can spread as the fat warms in the oven.
For a crisp, tender Small Perisan cookie, mix the dough only until it comes together and avoid baking it for too long. The cookies may still feel soft when they come out; let them cool on the tray to firm up.
Store Small Perisan cookies in an airtight container once they have cooled completely. Keep the container in a cool, dry place; exposure to moisture can soften the cookies and reduce their crisp texture.
Yes, you can freeze Small Perisan cookies after baking and cooling them. Pack them in a sealed freezer-safe container with baking paper between layers, then thaw at room temperature before serving.
A Small Perisan cookie is a good match for black tea or coffee. Its nutty flavor also works well on a mixed cookie plate, especially alongside plainer biscuits that balance its richer taste.
Yes, you can prepare Small Perisan cookie dough ahead and keep it covered in the refrigerator before shaping. Chilling can make soft dough easier to handle; let it soften slightly at room temperature if it becomes too firm.
Vitamins
B2
0.03mg · 2% DV
B1
0.02mg · 2% DV
Biotin
0.4µg · 1% DV
Vitamin E
0.2mg · 1% DV
Minerals
Manganese
0.06mg · 3% DV
Copper
0.02mg · 2% DV
Phosphorus
16mg · 2% DV
Selenium
1.26µg · 2% DV
Sodium
22mg · 1% DV
Potassium ⭐
22mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 85 calories in 1 piece (small) (18 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.
Small Perisan cookie is a traditional Turkish cookie made with egg and almonds or walnuts. Its small size and characteristically uneven, craggy shape give it a homemade look, while the nuts add fragrance and a little crunch. Recipes vary, but it is generally a sweet, compact bake rather than a soft, cake-like treat.
It is commonly served with tea in Turkey, either at home or when welcoming guests. The cookie is energy-dense, with much of its nourishment coming from carbohydrates and fat, alongside some protein from the egg and nuts. A small piece is about 18 g, so serving one with tea is an easy way to enjoy it as a modest sweet.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.86g
MONOUNSATURATED
1.84g
POLYUNSATURATED
0.56g
Omega 6:3 ratio 19:1
Above the ideal 4:1 (19:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.