Mix the flour with the vermouth, extra-virgin olive oil, baking powder, eggs, 3 teaspoons of cinnamon (you can adjust the amount depending on your tastes), a pinch of salt, and the grated zest of the lemon: you should obtain a soft, smooth dough. Divide the dough into balls and roll them out one at a time until they are about 1/8-inch thick (keep the ones you aren't rolling out under a bowl so they don’t dry out). To form the krustulet, cut the rolled out dough into diamond shapes (2-inch sides), fold over two opposite points, and seal by pressing with your fingers. Fry the krustulet in plenty of peanut oil until they are golden. They cook quickly, but some may open. Remove the krustulet and dry them on paper towels; dust with a generous amount of powdered sugar. Serve while still warm, accompanied with dried figs or fig jam.