all butter cookies with pistachio nuts and almonds
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 529 kcal | 26% |
| Fat | 31.4 g | 45% |
| of which saturates | 13.3 g | 67% |
| Carbohydrate | 50.0 g | 19% |
| of which sugars | 19.0 g | 21% |
| Fibre | 3.5 g | — |
| Protein | 10.1 g | 20% |
| Salt | 0.73 g | 12% |
Open Food Facts, ODbL, record updated 29 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, not su nut Niacin, Thiamin) · Salted Butter (24%) (Butter (Milk)· Salt) · Sugar · Nibbed Pistachio Nuts (14%) · Nibbed Almonds (8%) · Golden Syrup (Invert Sugar Syrup) · Raising Agent: E450, E503, Sodium Bicarbonate · Dried Skimmed Milk.
- 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
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