Chocolate and nut shortbread

Chocolate and nut shortbread
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Snack
  • Special occasion
  • British
  • 1 hour or less
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A wonderful way to enjoy nuts and chocolate that’s still low in potassium and phosphate!


50g ground almonds

140g plain flour

50g sugar

125g unsalted butter, cubed

40g hazelnuts, roughly chopped

50g milk or dark chocolate


  1. Step 1

    Place the ground almonds, flour and sugar in a food processor with a blade attachment. Pulse the mixture until combined. Add the cubes of butter and pulse again briefly until the mixture starts to form a breadcrumb-like texture.

  2. Step 2

    Tip the mixture into a mixing bowl and, using a spoon, mix the hazelnuts in. Bring the mixture together into a ball with your hands and, on a floured work surface, flatten the dough ball roughly into a rectangle shape. Wrap in cling film and refrigerate for around 30 minutes.

  3. Step 3

    Pre-heat the oven to 190°C / 170°C fan / gas mark 5. Line a baking sheet with greaseproof paper. Place the chilled dough back onto the floured work surface and roll the dough out to a thickness of roughly 5mm and cut out the biscuits using a cutter of your choice. In the Kidney Kitchen, we used a 6cm diameter round cutter and made 20 biscuits. In the nutritional analysis, a portion consists of one 6cm biscuit. Continue cutting and re-rolling the mixture until you have cut out all the biscuits and laid them on the baking sheet.

  4. Step 4

    Bake for around 20 minutes, or until lightly browned around the edges. Allow to cool on the baking sheet. Once the shortbread biscuits are cold, gently melt the chocolate in a glass bowl in the microwave (or over a pan of simmering water). Lay the biscuits onto a wire rack and drizzle the chocolate over. Let the chocolate set and then serve.

Food facts

The flour and sugar are the main sources of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium and phosphate ingredients, such as nuts and chocolate, this recipe is low in potassium and phosphate, when following the quantities in the ingredients, and the serving sizes. Therefore, this recipe is suitable for those advised to lower potassium and phosphate in their diet.

This recipe is low in protein, therefore suitable for those advised to eat less protein

Use gluten-free flour.

Use a vegan butter alternative and vegan chocolate.

This recipe is very high in fat. It is best to keep these biscuits for an occasional treat and only eat in small amounts.

The shortbread will keep in a sealed container for 5 days.