Meanwhile, mix the flour and pistachio powder.
Mix by lifting the whole as for a foam.
Pour in the melted butter and mix gently.
Put the strawberries and sugar with the juice of half a lemon in a blender to reduce it to a thick juice. Soak gelatin sheets in cold water.
Mix by lifting with a spatula.
Pour in half of the strawberry cream.
Cut the pistachio cookie in half and place one half on the cream.
Soak it in a brandy-syrup mixture.
Pour in the remaining cream and then the second disc of dough that you will soak. Put cling film over the whole thing and place in the fridge for at least one night (10 hours minimum).