You sure could, Peggy, though we might be more inclined to used finely diced, rather than nuts that are finely ground into flour, so that the layers of dough can still adhere to one another. We don't have an exact amount to suggest, but just keep in mind that the dough needs to be easily cuttable and twistable, so a light sprinkling of nuts would be easier to work with than a heavier one. You might also consider toasting the nuts lightly before adding them in order to bring out the most flavor. Hope this helps and happy baking! Mollie@KAF

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