Double Ginger Mango Shortbread

When throwing away an empty butter carton, I noticed this recipe on the side. Being a mango and ginger lover, it certainly caught my eye.

• Ready In: 40 mins
• Yields: 48 squares

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. Preheat oven to 325ºF.
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. Combine flour, sugars, ground ginger and salt.
4. Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
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. Press evenly into a 10-inch by 15-inch rimmed baking pan.
7. Sprinkle with almonds.
8. Bake for 20-25 minutes or until lighlt browned.
9. Cut into 1 1/2 inch pieces while still warm.