ALMOND BISCUITS
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 512 kcal | 26% |
| Fat | 26.4 g | 38% |
| of which saturates | 10.9 g | 54% |
| Carbohydrate | 60.5 g | 23% |
| of which sugars | 19.8 g | 22% |
| Fibre | 2.3 g | — |
| Protein | 6.9 g | 14% |
| Salt | 0.40 g | 7% |
Open Food Facts, ODbL, record updated 24 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) 6%, Nibbed Almonds (6%), Cornflour, Flavouring, Glucose Syrup, Raising Agent: Sodium Bicarbonate, E450, E503, Dried Skimmed Milk, Salt, Emulsifier: Soya Lecithin
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Almond cookies”: 3.64 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.