Step one: To make the filling
Put the squabs in a heavy pot. Add the onions, parsley, cilantro, cinnamon, ginger, ras el-hanout, cayenne, saffron, and a little salt. Add 13/4 cups (430 ml) water and bring to a boil over medium-high heat. As the water comes to a boil, add the 4 tablespoons (60 g) butter. Cover and cook for 20 minutes, then reduce the heat to medium-low, turn the birds in the sauce, and simmer for 10 more minutes, or until the birds are done.
Put the almonds in the hot oven and toast them for about 7 minutes, or until golden brown. Take out of the oven and keep the oven on. Let the almonds cool before grinding them coarsely in a food processor.
Remove the squabs to a plate and let cool. The sauce should be very thick. If it isn’t, let it bubble over high heat, stirring regularly, until completely reduced and silky. Once this is done, reduce the heat to low, then whisk the eggs into the sauce and scramble them, whisking all the time, for about 5 minutes, or until set but still creamy. Take off the heat.
Take the squab meat off the bone, discarding the skin. Tear into small pieces. Mix the ground almonds with the powdered sugar.
Preheat the oven to 450°F (230°C).