I changed the recipe a little bit to make it "less crumby". I use ½ stick butter and one egg yolk instead of whole stick of butter. Also have substituted hazelnuts or walnuts in place of almonds - very tasty as well. This is supposed to be a dessert cake, but have used it as a bread substitute at a meal. Mostly we just love it as a snack with coffee or tea. I have never dusted with XXX sugar, but I am sure that adds a delightful dimension as well.