These flavorful raisin cookies are always on hand at my house for when guests stop by. Although they are great with a cup of coffee for a quick mid-day snack, they are also delicious for breakfast with a cup of cafe latte for dipping.


1 Cup Water
1 Cup Raisins
1 Cup Shortening
3 Eggs
1 Cup Sugar
1 1/2 Teaspoons Cinnamon
3 1/2 Cups Flour
3 Teaspoons Baking Powder

Preheat the oven to 350 degrees F. and lightly grease two baking sheets. Place the water and raisins in a small pot, and bring to a boil. Add the shortening, and remove from the heat, stirring until the shortening has melted. In a bowl, beat together the eggs and the sugar until light. Add the raisin mixture to the egg mixture, and then add the flour, salt, baking powder and cinnamon. Mix just until combined. Drop by tablespoons onto the prepared cookie sheets, leaving space between each cookie. Bake for 15 to 20 minutes, or until the cookies are set, and the bottoms lightly browned.

I was expecting guests one day and needed to whip up something sweet to offer them with coffee. I often make a crostata, either with jam or with fresh fruit because they are so easy to put together yet so delicious, but this day I decided to experiment a bit. My Mother-In-Law makes these delicious apricot sliced cookies that are a cross between a cookie and a cake. I wanted something similar but with more of a buttery shortbread type of crust. I found an old shortbread recipe I often use as a base for squares, and topped that with some of my homemade Apricot Amaretto Jam. To finish it off I added slivered almonds and was very pleased with the results, as were our guests.

To toast the almonds, place on a baking sheet in a preheated 375 degree oven for about 5 minutes or until they just begin to color. The one thing I might do differently next time is to change the size of the pan. The original shortbread crust recipe called for an 8-inch pan but as I am just getting my kitchen set up here in Umbria all I had was a 9 inch pan. I think a little thicker crust would give these cookie slices more substance. You could use any fruit jam of choice in this recipe with great results. Serves 6 to by Deborah Mele.

1/2 Cup Sliced Lightly Toasted Almonds
1 Cup All-purpose Flour
1/2 Cup Granulated Sugar
8 Tablespoons (1 Stick) Unsalted, Softened Butter
1 Cup Apricot Jam (Or Other Fruit Jam)

Preheat the oven to 375 degrees F. Lightly grease an 8-inch square pan. Place the flour, sugar, and butter and pulse just until the mixture comes together. It will be crumbly but you should be able to pinch it into a soft ball. Be careful not to over mix which will make the crust tough rather than buttery and tender. Pour the mixture into your prepared pan and press it onto the bottom in an even layer. Pour the jam on top and carefully spread it across the dough evenly, leaving a 1 inch border all around. Sprinkle the almonds on top. Bake for about 25 minutes or until the sides are lightly browned and the jam bubbly and thick. Remove from the oven and let cool. Once cool cut into squares and serve.

Note: This dessert is best eaten within a day or two of baking.

Valentine's Day today has become a very large, commercial affair, but it remains a time for us to tell those we love how important they are to us. Every year, as February 14th approaches, candy, flowers, gifts, and cards are exchanged between loved ones, but where did this holiday actually originate?

Quite obviously, one would first assume that there was in fact a man named St. Valentine, who somehow was responsible for creating this day of romance. In fact, it is said that the Roman Catholic church recognizes at least three saints named Valentine, or Valentinus, all who were martyred.

Espresso, caffè normale, cappuccino; sometimes it seems that there are as many types of coffee in Italy as there are pastas. And just like pasta, Italian coffee is an art form with many customs and traditions. Whether it's a caffè corretto thrown back like a shot, a cappuccino and brioche for breakfast, or a granita di caffè con panna to cool off from the hot midday sun, in Italy there is a coffee drink specific for every time and mood.

caffè (espresso)—a small cup of very strong coffee, i.e., espresso
caffè Americano—American-style coffee, but stronger; weaker than espresso and served in a large cup
caffè corretto—coffee "corrected" with a shot of grappa, cognac, or other spirit
caffè doppio—double espresso
caffè freddo—iced coffee
caffè Hag—decaffeinated coffee
caffè latte—hot milk mixed with coffee and served in a glass for breakfast
caffè macchiato—espresso "stained" with a drop of steamed milk: small version of a cappuccino
caffè marocchino—espresso with a dash of hot milk and cacao powder
caffè stretto—espresso with less water; rocket fuel!
cappuccino—espresso infused with steamed milk and drunk in the morning, but never after lunch or dinner
granita di caffè con panna—frozen, iced beverage (similar to a slush, but ice shavings make it authentic) and topped with whipped cream

We wanted to give as many people as possible the opportunity to try our wonderful coffee, so what better way to do that than to offer a way you can experience The Italian Way of Life on us! Each month for the next few months we will be giving away a free Rita Monti espresso machine and Rita Monti coffee for a whole year to go with it! Each month you will receive our coffee delivered right to your door. We guarantee it will be as fresh as it was the day it was roasted in our roasting facility in Salerno. To enter is simple, just log on to our website and sign up to become a member. You will not receive spam, and we will never sell your name or e-mail to anyone. Each month we will select 2 members at random to receive this great giveaway. So what are you waiting for? Sign up now!