1 cup all-purpose flour
1 tablespoon salt
1/2 cup butter or margarine
1 cup chicken broth (use bouillon cube)
4 eggs
1/2 cup cooked and shredded chicken (use leftovers)
3 tablespoons toasted and chopped almonds (or hazelnuts)
1 teaspoon black pepper
1 cup all-purpose flour
1 tablespoon salt
1/2 cup butter or margarine
1 cup chicken broth (use bouillon cube)
4 eggs
1/2 cup cooked and shredded chicken (use leftovers)
3 tablespoons toasted and chopped almonds (or hazelnuts)
1 teaspoon black pepper
Sift the flour, mix well, and sift again with salt
Combine the butter or margarine and chicken broth in a saucepan; keep over low heat until the butter has melted
Add all the flour at once and stir vigorously over low heat until the mixture forms a ball, detaching from the sides of the pan
Remove from heat
Add eggs one by one, beating well after each addition
Continue beating until a thick batter forms
Add cooked chicken and almonds or hazelnuts
Drop by spoonfuls onto a greased baking sheet
Bake in a hot oven for 10 minutes
Then reduce the heat and bake for an additional 5 to 10 minutes, until golden brown
