This is an excellent recipe. After making them per the recipe, I decided to play a bit. Dropped the rosemary and pine nuts. Instead I substituted 1/4 cup of cocoa and decreased the flour by 1/4 cup, added mini-chocolate chips and chopped almonds (I think the regular size chips would make it too hard to cut the biscotti), and substituted safflower oil for the olive oil. They were wonderfully chocolatey! Also tried the macha and fennel seeds (recommended by anonymous, below) and they, too, were delicious.