Double Ginger Mango Shortbread

Ingredients

• 1/2 cup dried mango, cut into 1/4 inch pieces
• 1 tablespoon freshly grated gingerroot
• 2 tablespoons hot water
• 2 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon salt
• 1 cup unsalted butter, cold and cut into 1/2 inch cubes
• 1 egg, slightly beaten
• 1/2 cup chopped almonds

Directions

1. 1

   Preheat oven to 325ºF.

2. 2

   Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).

3. 3

   Combine flour, sugars, ground ginger and salt.

4. 4

   Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).

5. 5

   Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).

6. 6

   Press evenly into a 10-inch by 15-inch rimmed baking pan.

7. 7

   Sprinkle with almonds.

8. 8

   Bake for 20-25 minutes or until lighlt browned.

9. 9

   Cut into 1 1/2 inch pieces while still warm.