Mix sugar, egg yolks, vanilla, grated lemon zest and cinnamon until very thick and creamy. Whip the firm beaten egg whites with granulated sugar and add to the yolk-sugar decoction form. Later, gently fold in flour and grated nuts, both well mixed. Finally, gently mix in the oil.
Brush the mixture 1 cm high on paper and bake briskly for 8 to 10 minutes. Turn out onto floured paper. Cool the quantity, peel off the paper, brush a little warmed currant jam at the beginning, then the nut butter cream and roll up. Cool rolled in paper. Spread the whole outside with nut butter cream, sprinkle the side with roasted, grated nuts, top each unit with a rosette of nut butter cream and decorate with sugared nut kernels.
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