In a large bowl, stir together eggs, tahini, sugar, and vanilla until well combined.  Stir in flour, baking powder, cardamom, ginger, and cinnamon until just combined.  Stir in raisins and almonds until distributed, form the dough into a flat ball, and cover the bowl with plastic wrap.

Refrigerate for at least two hours and up to two days.

When ready to make the cookies, preheat the oven to 350 degrees F/325 degrees F convection, and line two baking sheets with parchment.

Scoop roughly golf ball sized portions of dough, roll into balls, flatten slightly, and place on the prepared pan.  Repeat until all dough is used.  Sprinkle with sea salt to taste.  Bake cookies about 10 minutes, until golden brown, but still slightly soft to the touch.  Serve warm or cool completely on the pan.  Cookies may be stored in an airtight container for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw in the microwave about 1 minute.