For the crust, mix well the egg whites, almond flour, cornstarch, and sugar.
Cover the mixture until it touches the surface and place it in the refrigerator overnight.
For the sourdough starter: mix the warm milk (30-35°C) with the dry yeast.
In another bowl: mix the flour with the sugar, pour in the milk and yeast mixture, and stir again.
Cover with plastic wrap, leave for 2 hours to rise.
Mix the starter with the eggs.
Add the flour, brown sugar, coconut sugar, and salt.
Knead the dough until it becomes homogeneous.
Add the soft butter and vanilla essence to the dough, knead the dough until it becomes elastic.
Add the candied orange and the marzipan cut into small cubes, mix well.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 2 hours.
Divide the dough into portions of 150-170 grams each, shape into balls, and let rest for 10 minutes.
After 10 minutes, the balls will become slightly larger; shape them into balls again.
Transfer them into 9 cm diameter paper molds.
Leave to rise for 2 hours.
Transfer the dough for the crust into a pastry bag and cover the sweet breads.
Sprinkle with almond petals or almond strips and bake for 25-30 minutes at 170°C.
Fill the sweet breads with pistachio and vanilla cream only once they have completely cooled.
Enjoy the sweet breads with pleasure!
