Preheat the oven to 350 degrees F and line an 8” x 8” baking dish with parchment paper.

In a mixing bowl, beat the tahini and pure maple syrup until very well-combined and creamy. Whisk in the eggs and lemon zest and beat until well-incorporated. Add the almond flour, poppy seeds and sea salt and mix well until combined.  Pour the blondie batter into the baking dish and smooth into an even layer. If desired, sprinkle with sliced almonds.

Bake on the center rack of the preheated oven for 25 to 28 minutes, or until the sides are golden-brown and the blondies feel slightly firm when poked. I bake mine for 25 minutes then turn off the oven and leave the blondies in the warm oven for 10 minutes longer.

Allow blondies to cool at least 20 minutes before slicing and serving.