Professor’s carajitos, traditional Asturian dessert recipe

The professor’s carajitos are delicious cookies whose origin is located in the Asturian town of Salas. In addition to being very tasty, these are some gluten free cookiesso they are a great alternative for people who cannot take this protein.

As can be expected, there is a curious story behind the peculiar name of this sweet, created in “Casa del profesor” an Asturian restaurant run by a former music teacher. In this place, these delicious hazelnut cookies. By then, the First World War had already ended and some of the local regulars were emigrants who had gone to make the americas and they had already returned to their hometown. One of them once asked for one of these delicious pastas using the Latin American designation “give me a fuck of those!” This is how these cookies got their curious name, and so many years later, they continue to be called that way.

With only three ingredients and a few simple steps, we get very rich and crunchy pasta. They keep perfect if we keep them in an airtight container for a few days, but I don’t think they will last that long because they are addictive.

Professor's carajitos on the plateMarina Corma

recipe information

    • Preparation time: 10 minutes
    • cooking time: 20 minutes
    • total time: 30 minutes
    • rations: 10 units
    • Category: desserts
    • type of cuisine: Asturian
    • Calories per serving (kcal):230

Ingredients for the teacher’s carajitos for 10 people

    • 250 g ground hazelnut
    • 130g white sugar
    • 90 g egg white

Ingredients of the teacher's carajitosMarina Corma

How to make teacher’s faces

We mix 250 grams of ground hazelnut with 130 grams of white sugar.

Mix the hazelnut and sugar of the teacher's carajitosMarina Corma

Add 90 grams of egg white and mix well.

Add the whites of the professor's carajitosMarina Corma

The dough will be ready when the egg white has been completely integrated with the rest of the ingredients and there are no traces of dry hazelnut and sugar left unintegrated in the mixture. Preheat the oven to 180 ºC with heat up and down.

We mix the mass of the professor's carajitosMarina Corma

We make 10 dough balls with the help of an ice cream scoop. We bake 20 minutes, or until we see that the edges begin to brown.

We bowl the dough of the professor's carajitosMarina Corma

Remove the carajitos from the oven and, after 5 minutes, transfer them to a wire rack until they cool completely.

We cooled the professor's carajitosMarina Corma

Once cold, we serve them with the accompaniment that we like the most.

Professor's carajitos served on the plateMarina Corma

Easy preparation summary

    1. Mix the hazelnut with the sugar
    1. Add the egg whites
    1. When we have a homogeneous mass, we preheat the oven to 180 ºC with heat above and below
    1. Make 10 balls and bake for 20 minutes.
    1. Let cool completely on a rack
    1. we serve