1. For the sorbet, combine the champagne, water, orange juice and sugar and stir to dissolve the sugar.

2. Transfer the sorbet to a chilled bowl. Freeze until firm, about 1 hour.

3. Once frozen mix the sorbet using a fork, repeat this one more time after another 1 hour.

4. The sorbet must have a soft, melt-in-the-mouth texture that comes from tiny ice crystals.

5. For the almond cookies, in a large bowl, mix together the almond powder, sugar and strawberry jam.

6. In a separate bowl whip the egg whites with a pinch of salt for about 2 minutes, till they get the consistency of softly whipped cream.

7. Fold the beaten whites into the almond mixture (they’ll lose volume which is fine) and add
the almond extract.

8. Mix the dough until it comes together in a smooth ball.

9. Preheat the oven to 160°C. Pinch a piece of dough 4 cm (a tablespoon can be used as well) and roll each into balls or ovals or any shape you like.

10. Put the sliced almonds on a plate roll and press the dough into the almonds, being extremely generous coating with the almonds. After coating, put them on a baking sheet.

11. Bake cookies 25 to 30 minutes, rotating the baking sheet in the oven, until the cookies are
light golden brown.