Pulse the sweet, bergamot and liqueur in a food processor cutting into small pieces, so as to spread evenly in the dough. In a saucepan, warm the milk, butter and sugar so that the butter melts. Empty into a bowl to cool faster. The mixture should be lukewarm. Put the ingredients in the mixing bowl, flour, yeast, eggs (beaten with fork in a frying pan) and the candied fruit. Gradually add the hot liquid (milk, butter, sugar). Beat 5 minutes on low speed to ferment well. Leave the dough in the bowl to rise, covered with wrap and a towel. Put in oven at the lowest temperature, 40 or 50C and leave it for 2 hours while the oven is on. It should overflow the bowl or become two and a half times as much.
Blend one more time for 2 or 3 minutes in the mixer and put the dough on an oiled working space. With oiled hands divide into 20 pieces, 50g each. One half will become the body and the other half the pigeon wings (total of 10). Knead the cords very well and add flour if necessary to equalize the yeast bubbles and to keep the string firmly in your hands. Form the body and wings and join. Cut the tail to make wings.
Place each on a separate piece of paper to move individually, if needed. Prepare the first five and place them on a light baking sheet. Let rise in a warm place. Continue with the other five pastries and place on a second sheet or on the counter away from drafts and cold to rise (covered with a towel). Preheat the oven to 200 C. Beat in a blender, egg whites, almonds and sugar to make a white paste. When ready for baking, spread carefully on the first sheet of pastry.