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 ⓘ
Instructions
- Preheat oven to 325°F.
- 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.
Nutrition & Diet Analysis (per serving)
800
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).