Preheat oven to 450ºF. Do not sift flour, add salt to flour. Combine butter and chicken stock in a medium sauce pan, keep over low heat until butter is melted. add flour all at once and stir until mixture leaves sides of pan. Remove from heat and beat eggs in one at a time, continue beating until a thick dough is formed. Stir in chicken, almonds and paprika. Drop by teaspoonfuls on greased cookie sheet. Bake 10  minutes at 450ºF., reduce heat to 350ºF. and bake 5 - 10 minutes until golden brown 

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