In bowl, mix walnuts, sugar and cinnamon. Fold in egg whites.

Prepare nut filling and set aside.

Into large bowl, sift flour. Cut in butter as for pie crust until dough is like coarse meal. Add egg yolks, sour cream, brandy and lemon rind. Mix thoroughly.

Divide dough into 18 parts. On board dusted generously with powdered sugar, roll out 1 portion of dough to 9 to 10 inch circle, about size of pie pan. Turn dough over as you roll to work sugar into both sides. Cut into 8 wedges. Place about ½ T. nut filling near wide end of each wedge and roll up, starting at wide end. Place in greased pan or on greased baking sheet. Repeat with remaining portions of dough.

Bake at 400° about 10 to 12 minutes, until light brown. Remove from pan and cool on rack. Makes 144 rolls.

Note: 1 t. vanilla extract can be substituted for brandy and lemon rind.