Roughway Originals: Kent Cobnut and cranberry biscotti

An original recipe made from our own tasty produce

Biscotti means twice baked in Italian. These delicious crunchy biscuits are perfect at the end of a meal to dip into a coffee or a vin santo (dessert wine).

Cobnut Biscotti offers a welcome change to many day to day biscuits, the natural sweetness from the fruit works well with the lovely nutty flavours from the cobnuts. Enjoyably the firm nature of the biscuit means that each one is worth savouring.

Homemade gifts

These can also serve as an original and homemade Christmas gift, simply bag them up in clear packaging/wrap and then seal with a ribbon or gift label. What could be better at Christmas or for that special occasion!?



  • 110g plain flour
  • 1 large egg, beaten
  • 50g cobnuts, untoasted, skin on
  • 25g dried cranberries
  • 75g caster sugar
  • Few drops of good vanilla extract
  • Pinch salt
  • ¾ tsp baking powder
  • Pinch mixed spice

Alternative flavour combinations:- replace the cranberries with chocolate chips and the spice with the grated zest of an orange or use dried figs/apricots instead of the cranberries


  1. Place all of the ingredients into a bowl and with your hands start working the dough together.
  2. After a few minutes, the mix will come together (if this is not the case add a tiny drop of milk).
  3. Tip the dough onto a floured surface and shape into a long, fat sausage (approx. 25cm) catching any escapee nuts or cranberries and poking back into the mix.
  4. Place onto a lined or greased baking sheet and bake at 180C/Gas 4 for approximately 30 minutes until slightly golden.
  5. Remove from the oven and cool on a rack.
  6. Once cold, using a serrated bread knife, cut into diagonal slices around 1cm wide.
  7. Place flat side down back onto the baking sheet and replace into a lower temperature oven (150C/Gas 2) for another 25 minutes until crisp and golden.
  8. Remove and cool. Will keep well in an airtight tin or jar

Roughway Farm Originals have been made in collaboration with Julie Friend, BBC MasterChef winner 1997. Find out more in our video below!