Crush the cookies. Pulse the Biscoff cookies in a food processor until finely ground. Alternatively, place them in a zip-top bag and crush with a rolling pin.

Mix the filling. Combine the remaining crumbs with the cream cheese, Biscoff spread, cinnamon, and salt until evenly blended.

Shape the truffles.You might have to refrigerate the batter a bit if its too soft. Scoop out roughly a tablespoon of mixture at a time and roll into balls. Place on a parchment-lined plate or baking sheet. If the mixture feels sticky, refrigerate for 10–15 minutes before rolling.

Chill. Freeze the shaped truffles for 15–20 minutes to firm them up.

Melt the coating. Place the white chocolate in a heatproof bowl over a saucepan of gently simmering water. Keep the bowl above the water and stir until smooth. Alternatively, microwave in 20-second intervals, stirring well between each.

Dip. Using a dipping fork, lower each truffle into the melted coating. Lift out and gently tap the fork against the bowl to remove excess chocolate. Slide onto parchment paper with the help of a toothpick.

Decorate. Stir the tsp of biscoff into the remaining white chocolate , if needed, reheat over the waterbath and drizzle the darker chocolate mix over the already set truffles.

Let set. Refrigerate until the coating is firm.