These are another of my trademark biscotti, the savory snacks that fill and quickly disappear from my cookie jars. Nutritious and aromatic, these vivid-yellow, crunchy slices, dotted with green pistachios or whitish walnuts, are difficult to resist. After baking, the biscotti have to be sliced and baked again to dry; I am sure you will agree that they are well worth the extra effort. If you want to make stunning green biscotti, substitute nettle pulp for water, and maybe change the herbs, adding oregano or dried basil instead of rosemary. I usually have different-colored biscotti in my large cookie jars: yellow, green, and dark, adding a few tablespoons of carob flour to the dough.