First, prepare the guacamole: scoop out the avocado flesh with a spoon, finely chop with a knife, and mash with a fork until it reaches a creamy consistency. Place the avocado cream and ricotta into two disposable piping bags.

To make the cannoli, roll each piadina and secure the ends with a toothpick. Place the cannoli on a baking sheet lined with parchment paper and bake for 10 minutes at 180°C (356°F).

Once at room temperature, fill both ends with the two creams and finish with chopped pistachios and almonds.