I am trying to create a riff on Budino di Gianduia (Chocolate Biscotti Pudding) by including a minty flavor...I would like to keep the texture from the nuts. What nuts would you pair with the mint? The original recipe I made called for hazelnuts and was delicious. Do you think that would still work? Is there another crunchy topping you would use that would keep it's texture in the pudding?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)