Rosemary is not traditional in this recipe, however it compliments the pistachio and lemon flavours, which is why I have included it. If you don’t like a strong rosemary flavour then use the smaller amount specified in the recipe. Ensure that you bake the slices for long enough so that they dry out or you will end up with soggy biscotti. If your oven runs hot then bake at a lower temperature for longer. Store in an airtight container for two to three weeks.