1/3 cup chopped toasted almonds
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley leaves
1 teaspoon seasoned salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs, beaten
Preheat oven to 450 degrees. Combine the chicken and almonds; set aside. In a large saucepan, combine the broth, oil, Worcestershire sauce, parsley, celery seed and cayenne pepper; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat and beat in eggs, all at once; continue beating until smooth. Stir in chicken and almonds. Drop by tablespoonfuls onto greased baking sheets. Bake for 12 to 14 minutes or until golden brown. Serve warm.
Makes about 6 dozen appetizers.