Preheat oven to 350 degrees Fahrenheit. Line a metal baking sheet with Gefen Parchment Paper; coat with oil.

Drain dates; discard soaking water. In a food processor fitted with the S-blade, blend eggs, applesauce, and dates until totally smooth and combined. this process takes about two to three minutes.

Add all remaining ingredients to the food processor; pulse until just combined. Scrape down sides; add desired mix-ins, pulsing briefly just to combine. Do not overmix or the texture will be compromised. If it feels too sticky, you can put it in the fridge.

Use a spatula to transfer batter to prepared baking sheet. The batter is very sticky, so working on an oiled surface with oiled gloves is crucial. Form the dough into a rectangular shape on the baking sheet. The batter should be about half an inch thick. Alternatively, divide the batter in half and, with oiled gloves, shape each piece into a long, narrow log about half an inch thick.

Bake for 18 minutes. Remove from oven; let cool for 30 minutes. While the biscotti are cooling, reduce oven temperature to 300 degrees Fahrenheit.

After 30 minutes, use a very sharp knife to slice biscotti. For the sheet pan version, cut in half lengthwise, then slice each half into 14 to 16 slices. For the logs, cut each into 14 to 16 slices. Turn each piece on its side. Bake for 10 minutes 300 degrees Fahrenheit. Turn off the oven and leave the biscotti in for at least one hour to toast and harden. (If you like your biscotti less crunchy, remove after 30 minutes and allow to cool. For extra crispy biscotti, leave the tray in the oven overnight.)

Store biscotti in a cookie jar for up to four days or freeze in a freezer-safe container or bag for two to three months. (They don’t fully harden when they freeze, so you can enjoy them straight from the freezer! In my opinion, it’s the best way to eat them.)