Preheat the oven to 350℉
Combine coconut oil with organic coconut sugar in a large mixing bowl and whisk thoroughly to combine.
Add pumpkin puree and vanilla extract and whisk until completely combined.
Next add flour, cornmeal, chocolate protein powder, baking powder, salt, and orange zest. Stir until combined, but don’t over-mix.
Add almonds and stir gently to evenly disperse.
Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs. Try and make them as uniform in size and shape as possible so they bake evenly.
Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let them cool slightly on the baking sheet, then use a serrated knife (or pizza cutter) to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are, as they can crumble easily.
Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
Let cool briefly before enjoying.
Place on a parchment-lined baking sheet to dry until set, or put them in the freezer to set more quickly.
Store covered at room temperature for 3-4 days. Will keep well-sealed in the freezer for up to 1 month.