Last time I was in Ottawa, I impulsively bought two largish bags of nifty vacuum-sealed chestnut flour at a fancy Italian grocery. I've, so far, put it into pancakes (yum yum) but I want to go deeper into the Mysteries of Chestnut Flour. Not only is it yummy, but I'm excited by the fact that though nutty in flavour, it's got a fraction of the fat of most other nuts. I've got a recipe (several, actually) for the classic Castagnaccio, which looks like something I'd like a lot and that no one else in the old homestead would touch. However, I've also heard that chestnut flour is used in some traditional Hungarian and Germanic/Austrian sorts of tortes. Has anyone got recipes or experience to share? I've also been thinking about using it as a straight-out replacer for the nutmeal used in tortes, but wondered if the fine, flour texture would spoil things?