Prepare, steam and dough: See “Colomba dough”. Rise dough with lid closed at room temperature for 2 hours.
Shape: Divide the dough in half, twist 2 rolls of dough, each about 20 cm long. Twist one roll thinner at one end, shape dove’s head, roll the other end a little flat with the rolling pin, shape tail. Slightly bend the second roll of dough, shape into wings. Place pigeon body on a baking sheet lined with parchment paper, place wings on top. Place 2 strips of aluminum foil, folded a few times and about 6 cm wide, tightly around the pigeon, pushing the ends of the strips into each other.
Cover and let rise at room temperature until about 1 cm below the edge (60-90 min).
Glaze: Grind amaretti in hand mixer or cutter. Add egg whites, beat with a fork until fluffy. Coat the dough with the glaze.
Garnish: spread almonds evenly over the top, chill for 15-20 minutes or place in freezer for 10 minutes.
Bake: 20-25 min. in the middle of the oven heated to 200 °C. Remove from the oven, cool slightly and bake. Take out, cool slightly, remove aluminum foil. Cool pigeon on wire rack, dust with powdered sugar.
Note: To be able to measure out egg whites by the tablespoon, first whip until fluffy.
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