1/3 cup toasted and chopped almonds
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon seasoning salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour*
Combine chicken and almonds and set aside. Preheat oven to 450F. In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.
Note from Samantha: They are a little on the bland side so feel free to add more spice, zing, zest, herbs etc. We like them dipped in honey mustard.
*Note from Anne Jisca: I have not yet made these, but I would think it would work just as well to use whole wheat flour!
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