Pulse 1 cup flour and dates in a food processor until very finely chopped; transfer to a large bowl.

Stir in remaining flour, zest, salt, baking powder and pepper.

Pour oil and 2 eggs into a well in the center and stir until combined; knead briefly in the bowl until the dough comes together.

Roll dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions like a candy wrapper to form a tight 9-inch-long log; chill until firm, 2 to 3 hours.

Preheat the oven to 350°F.

Trim off the ends, and then cut dough into 24 slices.

Brush tops with remaining egg, arrange on a large parchment-paper-lined baking sheet and bake until deep golden brown, 20 to 25 minutes.

Set aside to let cool.

Can be made up to 3 days ahead and stored in an airtight container.