Crumbly almond and hazelnut cake

My mother always made this with almonds alone. I tried hazelnuts too, making it even better. Easy and not needing perfect shaping, rich in butter and reminiscent of sbrisolona.
INGREDIENTS FOR A 30 CM TIN
500 g Italian '00' flour
250 g butter
250 g sugar
2 tablespoons oil
4 yolks
Half a teaspoon bicarbonate of soda
1 pinch salt
80 g peeled almonds
80 g peeled hazelnuts
Half a small glass almond liqueur, optional

I put flour and sugar in a bowl.

I add bicarbonate and salt.

I separate eggs and save whites for brutti ma buoni, recipe on blog.

I melt butter in saucepan or microwave and cool slightly.

I mix two tablespoons oil into butter.

I pour over flour.

I mix in fork-beaten yolks.

I work by hand, incorporating half the hazelnuts and almonds.

It should combine but remain crumbly; do not overwork.

I add optional half-glass almond liqueur.

I place irregular small dough portions in an ungreased 30 cm tin, as the dough is already buttery.

I press remaining almonds and hazelnuts into dough.

I bake at 180°C for 30/35 minutes and dust with icing sugar once cold. It crumbles, so perfect slices are difficult, but it is delicious!