Fisherman’s Bread (Pane del Pescatore) Recipe

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

When you are looking for a bread recipe to make why not give these Fishermen’s Bread a try! Buon Appetito.