Lauren liked the biscotti so much, I made a second batch. I gave some to Annie last week, but saved a few for us. Here it is, adapted from FoodTV:
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup granulated sugar
1/2 cup (one stick) unsalted butter, softened
1 teaspoon lemon zest (thanks to Mark)
1/4 teaspoon salt (not kosher)
2 large eggs
1/2 cup pumpkin seeds (or diced pecans)
1/2 cup dried cranberries
Preheat oven to 350 degrees. Line a large baking pan or cookie sheet with parchment paper. Combine baking powder and flour in a bowl. In a mixer or by hand blend sugar, butter, lemon zest and salt. Add eggs one at a time. Beat in flour mixture to combine, do not overbeat. Stir in pumpkins seeds and cranberries.
Form dough into log approximately 13x3 in. with moistened hands onto lined cookie sheet. Bake for 35 to 40 minutes till light golden. Cool on sheet for 30 minutes. Remove from sheet and place on cutting board. With a serrated knife cut the log diagonally into 1/2 inch slices. Some will be larger than others. Place biscotti on cookie sheet cut side down and bake for about 15 minutes, turning over halfway through, until golden. Allow to cool on rack completely. Store in an air-tight container up to three days.