Follow the above mentioned method to make a mixture with a breadcrumb like texture;
Take a 24cm diameter baking pan,
Divide the mixture into two halves: put half of the mixture onto the pan lined with parchment paper;
Spread a generous layer of Nutella;
Cover with the remaining mixture- do not mix too much;
Press loosely the surface, sprinkle with sugar, and and slot a few almonds in the surface.
Bake at 180° (356°F) on the centre of the static oven for 30 minutes; then at 160° (320°F) for other 20 minutes, until golden brown.
Five minuets before the cake is done, put it on the lower rack of the oven: it will get wonderfully crunchy.
Cover it with a tin foil, in case it gets too brown.