Chicken-Almond Puffs

• 1 c. chicken broth
• 1/2 c. margarine
• 1 c. flour
• 1/4 tsp. salt
• 4 eggs
• 1/2 c. diced cooked chicken
• 1/8 tsp. paprika
• 2 Tbsp. chopped blanched almonds, toasted

1. Combine broth and margarine in medium saucepan; bring to a boil.
2. Combine flour and salt; add all at once to broth mixture, stirring vigorously over low heat until mixture leaves sides of pan and forms smooth ball.
3. Remove from heat; let cool slightly. Add eggs, one at a time; beat with wooden spoon after each.
4. Beat until batter is smooth.
5. Stir in chicken, almonds and paprika. Drop by heaping teaspoonfuls 2 inches apart on ungreased baking sheet.
6. Bake at 450u0b0 for 10 minutes; reduce to 350u0b0 and bake 5 to 10 minutes or until golden brown.
7. Serve immediately.

chicken broth, margarine, flour, salt, eggs, chicken, paprika, blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543293 (may not work)