1/2 c  Canned chicken broth
1/4 ts Almond extract
1 cn Devil chicken spread
3 tb Diced toasted almond
-optional
2    Eggs
1/8 ts Salt
1/2 c  Sifted flour
1/4 c  Butter

Heat oven to 450 degrees. 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 10-12 minutes until golden. Can be made ahead and reheated
at 350 degrees for 5-7 minutes. Serve warm.