Chicken Puffs Amandine

• 1/2 cup chicken broth canned
• 1/4 teaspoon almond extract
• 1 x chicken spread, canned devil
• 3 tablespoons almonds optional
• 2 large eggs
• 18 teaspoon salt
• 1/2 cup flour, all-purpose sifted
• 1/4 cup butter

1. Heat oven to 450F (230C).
2. Bring broth to boil over moderate heat.
3. Add butter and salt.
4. Stir until butter melts.
5. Reduce heat.
6. Add flour all at once.
7. Stir vigorously until mixture can be formed into a ball.
8. Remove from heat and add eggs, one at a time, beating thoroughly after each one.
9. Continue beating until smooth and shiny.
10. Stir in chicken spread, almonds and extract.
11. Blend well.
12. Drop by small teaspoonfuls onto greased cookies sheets and bake 10 to 12 minutes until golden.
13. Can be made ahead and reheated at 350F (180C) for 5 to 7 minutes.
14. Serve warm.

chicken broth canned, almond extract, chicken, almonds optional, eggs, salt, flour, butter

Taken from recipeland.com/recipe/v/chicken-puffs-amandine-41693 (may not work)