Fisherman’s Bread (Pane del Pescatore)
Fisherman’s bread, also known as pane del pescatore, is a cross between a cookie, scone and biscuit with a hard shell and tender inside that is filled with dried raisins and nuts. This hearty breakfast or snack is perfect to enjoy with tea or to dip in milk!
Other recipes that I love to serve for breakfast or snack include glazed cinnamon scones, cinnamon almond welsh cakes or Italian S cookies.
Fisherman’s bread (pane del pescatore) is a traditional scone-like bread often found in Florence bakeries and across Northern Italy. My mother in law would make these from time to time to serve with breakfast or for a snack.
Just like my favorite Italian pistachio biscotti they are perfect with a cup of coffee or tea and the slight crunch may remind you of my authentic cantucci toscani.
Once upon a time fishermen’s bread was considered a staple for fishermen to take while sailing, this is why you may also hear it called sailor’s bread. They are filled with nuts and dried fruit which makes them hearty and have a crunchy exterior with a tender crumb!
Why You’ll Love This Fisherman’s Bread Recipe
- Simple ingredients: The dough is a simple non-yeasted dough that comes together easily with common ingredients.
- Hearty texture: Plump dried raisins and nuts add bursts of sweetness and crunchy texture as well as sustenance, hence why it was called ‘bread of the fishermen’.
Pane del Pescatore Ingredients
- All-purpose flour: I tested with this all-purpose flour that I had sifted.
- Granulated sugar: Adds a sweet taste to the dough.
- Baking powder: Since we are not using yeast, baking powder helps this bread lift and rise.
- Salt: Enhances the taste.
- Butter: Softened butter is mixed into the dough until crumbly, similar to making homemade scones.
- Eggs: Two large eggs and two large egg yolks add binding and moisture to the biscuits.
- Dried nuts and raisins: I used dried raisins, pine nuts and coarsely chopped almonds.
- Sugar water: Granulated sugar, water and sliced almonds.
- Sliced almonds: For garnish on top of the pane del pescatore.
How to Make Fisherman’s Bread
To start, soak the raisins in boiling water or rum for 20 minutes, drain well. Set aside.
Combine sugar and water in a small pot then heat until boiling and continue to cook for 2-3 minutes. Cool to room temperature. Roast the nuts in a pre-heated oven.
Next, in a large bowl whisk together the flour, sugar, salt and baking powder.
Add the softened butter, eggs and yolks and mix until almost combined.
Fold in the pine nuts, raisins and chopped almonds, mix to combine.
Move the dough to a lightly floured flat surface and form into a ball, divide into 10-12 parts.
Shape into balls, place on the prepared baking sheets, flatten slightly then brush with the sugar water and sprinkle with slivered almonds.
Bake until golden and done, then cool completely.
Tips and Variations
There are so many ways to make fisherman’s bread, so feel free to improvise with the following mix-ins!
- Instead of sugar water: Use an egg wash, brush with milk or melt a good quality dark chocolate and dip half of the fishermen’s bread into it for a more dessert style treat.
- Dried nuts and fruit: Instead of raisins try dried cranberries, currants or golden raisins. Swap pine nuts and almonds for pecans or pistachios.
- Add chocolate chips: Or white chocolate chips if you would like.
- Type of flour: I have adapted this recipe to use the more commonly found all-purpose flour but it would work with type00 or bread flour.
- Zest: Add zest of an orange or zest of a lemon for a burst of sweet citrus taste.
- Don’t skip soaking the raisins: This not only makes them softer and juicer but will also help keep the pane del pescatore soft and moist. You can also soak them in rum liquor if that is your preference!
More Italian Recipes to Try
- Cranberry Almond Biscotti
- Italian Flat Cookies
- Italian Pignoli Cookies
- Italian Almond Cookies
- Canestrelli Delicious Italian Cookies
When you are looking for a bread recipe to make why not give these Fishermen’s Bread a try! Buon Appetito.
Fisherman’s Bread (Pane del Pescatore)
Ingredients
- 2¼ cups + 1 tablespoon all purpose flour (300 g total)
- ½ cup granulated sugar
- ½ teaspoon baking powder
- 1 pinch salt
- ⅓ cup butter (softened)
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 3 tablespoons pine nuts
- ½ cup raisins
- ¼ cup almonds coarsely chopped
EXTRAS
- 1-2 teaspoons granulated sugar
- 2-3 tablespoons water
- 3-4 tablespoons sliced almonds
Instructions
- Pre-heat the oven to 350F / 180C. Line 1-2 baking sheets with parchment paper.
- Soak the raisins in boiling water or rum for 20 minutes, drain well. Set aside.
- In a large bowl whisk together the flour, sugar, salt and baking powder. Add the softened butter, eggs and yolks and mix until almost combined. Add the pine nuts, raisins and chopped almonds, mix to combine. The dough should be soft.
- Form the dough into 10-12 balls, place them on the prepared baking sheet, flatten very slightly, brush with the sugar water, sprinkle with the silvered almonds. Bake for approximately 20-25 minutes. Let cool 10 minutes on the baking sheet then move to a wire rack to cool completely. Enjoy!
SUGAR WATER
- In a small pot heat until boiling the sugar and water, continue to cook for 2-3 minutes. Let cool to room temperature before brushing. If you prefer you could brush with a slightly beaten egg white or even milk.
I made these today. Super good. Thank you
Hi Anne, thanks so much, glad you enjoyed it. Take care!