Double Ginger Mango Shortbread - cooking recipe

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

Preparation

Preheat oven to 325\u00b0F.
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).
Combine flour, sugars, ground ginger and salt.
Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
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).
Press evenly into a 10-inch by 15-inch rimmed baking pan.
Sprinkle with almonds.
Bake for 20-25 minutes or until lighlt browned.
Cut into 1 1/2 inch pieces while still warm.