Soak the whole, unskinned almonds in a cup of orange blossom water for 10-15 minutes. Cold milk or water may be substituted if orange blossom water is unavailable. Meanwhile, Line a large baking sheet with parchment paper and set it aside.
In a large bowl, mix the eggs with sugar, oil, raisins, and the three seeds. Drain and pat dry the almonds and add them to the mixture with 1/4 cup orange blossom water, milk, or a combination of both. Using your hands, ensure you mix all ingredients until the mixture becomes homogenous.
Slowly add the flour and baking powder to the mixture, and work with your hands until a soft dough forms. You may add some flour to form the dough, but be careful not to add too much, or your dough gets too rough. The result should be a smooth, soft dough that could easily be shaped into logs.
Cut your dough into three and roll each into a log about 1" - 1.5" high to 2" wide. You may go smaller or bigger depending on your preferences. As you roll your last log, check the first-rolled log. If your first log has gone down or has lost its shape, you may need to rework your dough by adding more flour. When transferring them to the baking sheet, your logs should keep their shape.
Carefully transfer your logs to the parchment-lined baking sheet, leaving about 1" to 2" space between the logs. Next, mix all the egg wash ingredients in a small bowl and brush the logs with the egg wash. Using the back of a fork, lightly draw straight lines in the egg wash but be careful not to poke the dough.
Place your baking sheet on the middle rack, then preheat your oven to 320 F. Allow your logs to "half-baked" in the preheating oven for 30 to 40 minutes - mine took 35 minutes. Your logs will be ready when they have formed a light crusty layer but are still fairly soft to the touch.
Remove your logs from the oven and allow them to cool before covering them with a cloth. Allow the logs to rest for at least 6 hours before cutting them.
Using a sharp knife, carefully cut your Fekkas diagonally. I love my Fekkas thin, but you may choose thicker slices. If your Fekkas start to break, rinse your knife with warm water, dry it, and try again. Meanwhile, preheat your oven to 338 F.
Place the Fekkas slices on a parchment-lined baking sheet and bake on the middle rack for 10-15 minutes. Next, move your cookies to the bottom shelf and bake for 3-5 minutes. Flip your cookies and bake for an additional 2-3 minutes. Your cookies are done when the almonds turn golden brown. You may cook your cookies longer if you prefer a darker, harder version of Fekkas.
Enjoy your Fekkas with fresh Moroccan mint tea, coffee, or milk. Yum!