Knead all the ingredients quickly in a food processor to a smooth dough, form it into a flat brick (this makes it easier to roll out into a rectangle later) and leave to rest in a cool place for at least 30 minutes. If the dough is not to be used until the next day, it should be taken out of the refrigerator a good hour before processing. If desired, roll out on a baking parchment and bake at 180 °C for about 10 minutes (golden brown).
Preparation Tip:
For linz dough, grated white almonds (white linz dough) or roasted, grated hazelnuts or almonds (brown linz dough) are added as desired. This shortcrust dough is also called 1-2-3 dough because of the ratio of its ingredients.
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