Sift together the flour, salt and baking powder. Using an electric beater set at medium speed, beat together the butter, cream cheese, 85 ml of the sugar and 2 ml of the lemon rind for 5 minutes or until the mixture is light and fluffy. With the beater set at low speed, gradually beat in the flour mixture until well blended.
Divide the dough into 3 equal parts and shape each into a 13 cm round. Wrap the rounds in clingfilm and refrigerate until firm, about 2 hours.
Preheat the oven to 190°C and grease 2 baking sheets. Mix the nuts, remaining sugar and cinnamon in a mixing bowl and set aside. Mix the honey, lemon juice and remaining lemon rind in a separate bowl and also set aside.
On a floured surface roll out 1 round of dough into a 25 cm circle. Spread the circle with 1/3 of the honey mixture and sprinkle 1/3 of the nut mixture on top. Lightly press the nut mixture into the dough.
Cut the circle into 12 equal wedges and roll up each, starting at the widest end. Repeat the process with the remaining dough and filling.
Bake for 10-12 minutes or until straw-coloured. Leave the cookies to rest on the baking sheets for 1 minute before turning out onto a cooling rack to cool completely. Sprinkle the cookies with caster sugar.