Chicken Almond Puffs

1 1/2 cup chicken breast cooked, finely diced  

1/3 cup almonds, whole, toasted and chopped
1 cup chicken broth
1/4 cup olive oil
2 tsp worcestershire sauce
1 Tbsp parsley, dried
1 tsp salt
1 tsp celery seeds
1/8 tsp cayenne
1 cup all purpose flour
6 egg whites

Preheat oven to 450 degrees. Combine chicken and almonds, set aside.  In large saucepan, combine chicken broth, olive oil, Worcestershire sauce, parsley, salt, celery seed, and cayenne pepper.  Bring to a boil.  Add flour and stir to chicken broth mixture and gently stir until a smooth ball forms.  Remove from heat and let stand for 5 minutes.  Add egg whites, one at a time, beating well after each.  Beat until smooth. Stir in chicken and almonds.  Drop by heaping teaspoonfuls onto greased or lined baking sheets.  Bake 12 to 14 minutes or until golden brown. Serve warm.