Preheat your oven to 350 and line a baking sheet with parchment paper

In a large bowl, whisk together the spelt flour, salt, baking powder, and spices and set aside

In a large bowl, using a hand mixer, cream together the pumpkin and sugar until smooth. Add the eggs one at at time, making sure the first one is completely blended in before you add the next one. Add the vanilla and mix to combine

Bit by bit, add the flour mixture to the wet mixture until all is incorporated then gently fold in the chopped almonds

Transfer the dough to your parchment lined sheet and shape it into a rectangle shaped log.

Bake at 350 degrees for 25-30 minutes or until just hard to the touch

Remove from the oven and let cool COMPLETELY for about an hour

Transfer the biscotti to a cutting board and cut it into ½ inch slices

Line two baking sheets with parchment paper and lay out the biscotti slices, cut side down

Bake again for about 15 minutes, flipping the biscotti over halfway through baking

Remove from the oven and let cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool the rest of the way

I added an almond butter glaze to mine, which is optional. Melt the almond butter, coconut oil and vanilla together in a small saucepan over medium low heat. Drizzle over the cooled biscotti.