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Double Ginger Mango Shortbread

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“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:
40mins
YIELD:
48 squares
UNITS:
US

Ingredients Nutrition

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.

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