Chicken almond bites


This chicken and almond appetizer can be frozen. Convenient to prepare in advance.


1 c broth (chicken broth or stock)
1⁄2 c butter
1 c flour
1 T parsley (finely chopped)
2 t salt
1⁄2 t paprika
4 egg (large)
1 c chicken (cooked meat, diced)
1⁄2 c almond (toasted, chopped)
3⁄4 t celery seed


  1. Preheat oven to 400°F degreees.
  2. In a heavy pan, combine broth and butter, and bring to a boil.
  3. Whisk in flour and seasonings. Cook, whisking rapidly, until mixture leaves sides of pan and forms a smooth, compact ball.
  4. Remove from heat. Add eggs one at a time, beating well until mixture is shiny. Stir in chicken and almonds.
  5. Drop by rounded teaspoonfuls onto greased baking sheets.
  6. Bake for 15 minutes.


Freeze after baking. Wrap airtight. To Serve, place on ungreased baking sheet and bake at 350°F about 8 minutes or until golden. Do not thaw before baking. Do not microwave.

4 servings
Preparation time
Cooking time
Total time
30 minutes