00:01Listen to this.
00:06Legend has it that in a small village here in Asturias called Salas,
00:12many years ago, back in 1918, the son of a music teacher named Fallin
00:17used to make these sweets with whatever he had on hand.
00:21Here are the freshly baked hazelnut cookies.
00:23Wonderful, Fallin, always a pleasure, and a coffee to go with them.
00:27Please, Fallin, give me another one of those carajitos.
00:41And that's how Carajitos del Profesor were born.
00:49We'll need egg whites, about three, sugar, a bit more, about a cup, around 110 grams.
01:00And, as in not, if they're toasted, even better.
01:05That's it. No flour, no butter, no fuss.
01:09If this doesn't work out, that would just be bad luck.
01:13So, as I said, 200 grams of hazelnuts, in my case I bite them already toasted,
01:19and we crush them like this, gently, so they break into little pieces.
01:24The hazelnuts are better chopped, not turned into powder, so you just give them little taps.
01:33It's just that if there's texture left, will you notice it when you bite into it?
01:38Another way to do it is simply on a cutting board with a knife.
01:42You chop them so you get smaller pieces of toasted hazelnut.
01:47In my case, as you can see, I have the mortar here.
01:51I crushed it directly.
01:53I have the pieces here, and I'm going to transfer them to a larger container that's easier to work with.
01:59Here, I'm going to add sugar, specifically 110 grams, a little more than half a cup.
02:06And now, I'm just going to mix it by stirring.
02:09No nonsense, no fuss, nothing complicated.
02:11You can even do this with just a spoon.
02:15Once you have it mixed in, it's time to add the egg whites.
02:19But, there's a little trick to that, too.
02:22First, as you can see, we mix it really, really well.
02:26And then, the egg whites, pay attention because here's the trick.
02:33You might not need all of them, so the way to do it is to add them little by little.
02:38And mix when you see that you can scoop up the dough with a spoon, turn it over, and it
02:44doesn't fall off.
02:45That's the perfect texture.
02:48So, keep stirring to have everything well mixed.
02:52And here, I have the three egg whites.
02:54As they are, I add a little bit at a time.
02:56Mix very well, if you can.
02:59You can even use a spatula to press it down a bit, so it combines more easily.
03:05And keep repeating the process until you have a thick paste-like texture.
03:09So, little by little, and like I said, it's normal to have a bit of egg white left over.
03:15These are the kind of sweets that don't have anything unusual.
03:19But, when you try them, you understand why people keep making them.
03:23If you like recipes that are easy and always turn out well, stick around because this one is worth it.
03:31And the truth is, we've pretty much finished it already.
03:35I'll show you how the dough looks.
03:37If you press it a little, it barely falls off the spoon, so it's ready to handle.
03:42And now we move to a baking tray lined with parchment paper or silicone.
03:46If you want to make them, one of the simplest ways is with two spoons.
03:52You take a small portion and press it with a spoon.
03:57I'll repeat, and you press one spoon against the other like this several times.
04:02That way, if there are any little holes inside, they get pressed out and disappear.
04:08If the shape comes out round, perfect.
04:10If it comes out a bit elongated, that's perfect too.
04:14We're not on MasterChef here.
04:24For me, the easiest way is to make little balls like this, pressing with two spoons, and that's it.
04:30Once you have all your dough balls ready, go to the oven, which you've preheated to 180 degrees Celsius, about
04:37355 Fahrenheit, with heat from above and below, and you'll bake them for about 20 minutes until they're golden.
04:46Figure about 20 minutes, but keep an eye on them, because they only need to bake until they start to
04:51turn golden.
04:53Save this video, because this recipe is a lifesaver, and if you have guests at home, you're going to leave
04:59them speechless.
05:01Once the time has passed, and you see that they're golden, open up, and take them out.
05:07That's how easy it is to make these hazelnut cookies, or Karakitos Del Professor.
05:13The last trick is to cover them a little.
05:16And now we cover them, and we leave them alone.
05:21This is where they really get good with egg whites that are often left over.
05:28Sugar and hazelnuts, a dessert, like the ones from the old days.
05:34As you can see, they're golden and crispy on the outside, and soft on the inside.
05:40Simple recipes that aren't forgettable.
05:50Did you know them as Karakitos Del Professor, or would you give them a different name?
05:57And since the most important thing about people, but also about sweets, is what's inside, I'm not leaving here without
06:04cutting one open for you.
06:06Look at this beauty!
06:12It's my turn to clean up, so I'll see you in the next recipe.
