Pre heat your oven to 350 degrees. Line a metal baking sheet with parchment paper. Spray the paper with oil and set aside.
In a food processor fitted with an S blade blend eggs, apple sauce and pitted dates until totally smooth and combined.
Then add all the rest of the ingredients to the food processor and only mix until combined.
Do not over mix it will compromise the texture.
With oiled gloved hands remove the batter and place onto the oiled lined pan. Add desired toppings and fold to combine. Wash and dry or change gloves and spray them with oil to shape the sticky batter into 1 large rectangular loaf or 2 long narrow logs.
Bake the logs for 18 min. Remove from the oven and let it cool for 30 minutes.
While the biscotti are cooling lower the oven to 300 degrees.
With a very sharp slice larger loaf in half the long way then each half into slices. For the narrow logs slice each into 14-16 pieces.
Place each slice on its side and return pans to the oven.
Bake for 10 minutes on 300.
Then turn the oven off and leave the biscotti in to toast for about 30 more minutes to toast.
If you like your biscotti less crunchy remove after 5 minutes and cool.
For extra crunchy biscotti turn oven off after 10 minutes and leave in the cooling oven for 3-6 hours.
Store biscotti in a cookie jar for 4 days or freeze in a freezer safe container for 2-3 months.
FYI the biscotti don’t fully freeze so feel free to enjoy them straight from the freezer!