1 c. chicken broth
1/2 c. butter
1/2 tsp. salt
4 eggs
2 (4 3/4 oz.) cans deviled Chix
1 c. flour
6 tbsp. toasted, diced almonds
1/2 tsp. almond extract

Place chicken broth in medium size pan, bring to boil at medium heat. Add butter and salt, stir until butter melts. Reduce heat to low, add flour all at once. Stir until mixture forms a ball. Remove from heat and add eggs, one at a time. (Beat thoroughly after each egg.) Beat until smooth and shiny. Add chicken, almonds, and extract. Blend well. Drop by small teaspoons onto greased cookie sheet. Bake at 450 degrees for 10 to 12 minutes. Reheat at 350 degrees for 5 to 7 minutes.