My take from their comments is that you need to choose whether to maximise flavour or foam. I think I’d go flavour. It might of course still be possible to get there by maximising foam and just adding more nuts to compensate for loss of flavour?Great articles there Hazelwood.
Unfortunately with totally conflicting methods, or maybe there is no best way.
One advocated nuts in the mash, the other post fermentation.
But both mention the need to reduce the oil content.
I'm doing the Wreck The Halls this weekend, so I'll do some more research.
Maybe even try some Biscotti biscuits washed down with stout!
Cheers