These extra delicious biscuits are named Pane del Pescatore, or fisherman’s bun. It used to be prepared as an important source of energy for those going to sea for days fishing. They are extremely rich and tasty, made with pine nuts, almonds, raisins, and butter with eggs to create a delicious bun perfect for tea time or as an after meal accompanied by a sweet wine. This is among the typical Sienese pastries, although less famous than the Panforte, Ricciarelli, and Cavallucci, nonetheless just as delicious. The recipe is much more simple than the more famous Sienese sweets, quite fast and a sure success.
Ingredients:
- 1 kilo of flour (The original recipe calls for very fine yellow corn flower, but white flour is better)
- 5 eggs
- 400 grams of sugar
- 32 grams of baking powder
- 350 grams of butter
- 250 grams of raisins
- 200 grams of almonds
- 100 grams of pine nuts
Preparation:
When the butter is at room temperature, start working it into the flour, adding the sugar little by little. add the yeast and the eggs. Mix all the ingredients coarsely helping yourself with a fork) then add the almonds, raisins and pine nuts. Continue to mix kneading thoroughly.
Divide the dough into fairly large pieces, create your little buns roughly shaped like a half ball. You should obtain 40 to 45 biscuits.
Now it’s time to bake! Set the oven to 200 Celsius. When hot, put the Pane del Pescatore buns in and leave for 15 to 20 minutes, or until you see they start changing color. The dough must preserve a quite clear color to remain soft to the bite.
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