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pane del pescatore
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5 from 1 vote

Fishermen's Bread aka Pane del Pescatore

Fishermen's Bread aka Pane del Pescatore aka Italian Scones are large cookies with hard shells and soft interiors. These are best made with nuts and fruit. If you don't like nuts and dried fruit, this might not be the cookie for you.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Italian
Servings: 5
Author: Cookie Madness


  • 1 cup plus 2 T. sifted or weighed bread or type 00 flour 150 grams
  • 1/4 teaspoon salt plus a pinch
  • 1/4 teaspoon baking powder
  • 1/4 cup plus 1 tablespoon sugar 60 grams
  • 1/4 teaspoon each – orange and lemon zest or just lemon zest
  • 3 1/2 tablespoons softened unsalted butter 50 grams
  • 1 large egg brought to room temperature (55 grams)
  • ½ teaspoon vanilla or use half vanilla and half Fiori di Sicilia
  • 1/3 cup toasted chopped pecans more if desired
  • 1/3 cup golden raisins or dried cherries or whatever dried fruit you love
  • A little extra beaten whole egg for brushing
  • Extras: Handful of white chips or chopped white chocolate chopped toasted almonds, chocolate chips or miniature chocolate chips, pistachios, raisins, currants,


  • Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle, mix together the flour, salt, baking powder, sugar and zest. Make sure all the dry ingredients are very thoroughly blended, then add the butter, egg and vanilla.
  • With the paddle on low, stir everything together, until blended stopping to scrape the sides of the bowl. Stir in the nuts and dried fruit and then use your hands to gently knead into a cohesive dough.
  • Shape mixture into 5 balls and arrange 3 inches apart on the parchment lined baking sheet. Brush with extra beaten egg and sprinkle with more almonds if desired.
  • Bake in a preheated 375 degree oven for 25 minutes. This still give you dark edges and a soft and crumbly interior.If you’d like a crunchier cookie, bake for 20 minutes at 375, then reduce heat to 250 and bake for another 20 minutes. Let cool completely.