Preheat oven to 350° F. Position rack in the center.
Line large baking sheet with parchment paper. Set aside.
In a large bowl, sift or whisk together the dry ingredients (flour, baking soda, and cinnamon).
Add the chopped dates and almonds. Combine well. Set aside.
In a medium bowl, whisk eggs.
Add oil, and sugars. Whisk lightly together.
Add to flour mixture; stir with wooden spoon until well incorporated.
Divide dough into half. Place each half on the cookie sheet, shaping each half into a log.
Brush the top of both loaves with the beaten egg.
Bake for approximately 25 minutes or until golden brown in colour and firm. Let cool slightly.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
Cookies can be frozen or stored in an airtight container for up to a week.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from recipe in Sweet Maria's Italian Cookie Tray