Creamy Almond Quenelles

Combine all ingredients in a food processor fitted with a metal blade. Pulse to blend. The dough should be light and fluffy.

In a 1-quart saucepan, bring 2 cups of stock or consommé to a boil, reduce to a simmer. Using two spoons, form quenelles and slide them into the simmering liquid. The quenelles are done when they float to the top and resist a sli