Chicken Puffs Amandine
Yield
4 - 6 ServingsPrep
20 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chicken broth
canned |
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | x |
chicken spread, canned
devil |
* |
| 3 | tablespoons |
almonds
optional |
|
| 2 | large |
eggs
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
all-purpose flour
sifted |
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chicken broth
canned |
|
| 1.3 | ml |
almond extract
|
*
|
| 1 | x |
chicken spread, canned
devil |
* |
| 45 | ml |
almonds
optional |
|
| 2 | large |
eggs
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
butter
|
|
Directions
Heat oven to 450℉ (230℃).
Bring broth to boil over moderate heat.
Add butter and salt. Stir until butter melts. Reduce heat.
Add flour all at once.
Stir vigorously until mixture can be formed into a ball.
Remove from heat and add eggs, one at a time, beating thoroughly after each one.
Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract.
Blend well.
Drop by small teaspoonfuls onto greased cookies sheets and bake 10 to 12 minutes until golden.
Can be made ahead and reheated at 350℉ (180℃) for 5 to 7 minutes.
Serve warm.
