– 235 grams (1 ¾ cups plus 3 tablespoons) all purpose flour– ½ teaspoon baking soda– ¼ teaspoon fine kosher salt– 140 grams (½ cup plus 2 tablespoons) cream cheese– 110 grams (½ cup plus 1 tablespoon) granulated sugar
Scrape down the sides of the bowl, and add in butter. Beat for an additional 2 minutes. Add flour in batches and continue to mix on low speed just until the flour is incorporated and a shaggy dough has formed.
Heat oven to 375°F (190°C). Remove the dough from the refrigerator; divide in half. Lightly flour a clean work surface. Roll each piece of dough into a 6 x 12 inch rectangle, about strip 1/32 inch thick.
Clean up the edges using a bench scraper or knife. Spread a thin layer of chocolate hazelnut spread on each strip of dough. Cut the dough into a triangle by measuring 2 ½ inches at the base of the triangle.
Roll each piece of dough, starting from the base of the triangle. Place on a baking sheet lined with a silicone baking mat spaced out 1 ½ in. apart. Brush with egg whites, and sprinkle turbinado sugar on top of each cookie.