Preheat your oven to 350 degrees F and oil a baking tray or line it with parchment paper or a silicone mat.

Vigorously whisk spelt flour, almond flour, baking powder, arrowroot starch, cinnamon, ground ginger, nutmeg, and salt into a bowl.

Whisk together pumpkin puree, maple syrup, avocado oil, and vanilla extract in a separate bowl.

Slowly incorporate the dry ingredients into the dry ingredients and knead until a slightly sticky dough is formed.

Add almonds and combine until evenly distributed.

Split the dough in two and transfer them onto a baking tray

Form the dough into 2 long logs, each about 10-11 inches long.

Use your fingers to flatten them into long rectangles, leaving about an inch in between the two logs.

The logs should be about 4 inches wide, and about 1/2-inch high.

Bake cookies at 350 degrees F for 30 minutes, or until lightly golden brown all over and the center is firm to the touch.

Let biscotti cool for 15 minutes and then use a sharp knife to and slice into 1/2 inch to 3/4-inch wide pieces.

Reduce the oven to 300 degrees F.

Lay the cookies cut side down on baking sheets. Bake for ten minutes on each side.

Serve with warm milk or a hot beverage of choice.