Start this recipe with the preparation of the pastry. Rub the butter into the flour together with the pinch of salt until it resembles like fine bread crumbs. Break the 2 eggs in a separate bowl, add the sugar and the vanilla and mix until sugar is melted. Knead the flour mixture with the egg mixture into smooth soft dough. Cover with cling film and rest in a refrigerator for 30 minutes. Take a rolling pin and open the pastry on a lightly floured surface into 5 mm thickness. Cut with a cutter big enough to roll around cannoli moulds. Roll the pastry around and pinch edges with your finger tips to secure tightly. Brush the cialdoni with the egg white and roll into the almonds mixed with sugar. Bake in a moderate oven temp 170`c for approximately 15 minutes. Allow to cool completely before removing from the cases. Fill the cialdoni with the ricotta mixed with 150g icing sugar or with pastry cream. Press edges on the remaining almonds and serve lightly dusted with icing sugar.