For truffles

1. In a food processor, pulse the cookies until fine crumbs. Set aside.
2. In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat together the cream cheese and biscoff spread until smooth.
3. Add the cookie crumbs and salt and beat until evenly combined, scraping the sides and bottom of the bowl as needed.
4. Using a 1.5-inch cookie scoop, scoop the dough onto a parchment-lined sheet pan. Repeat until all of the dough is used.
5. Working with one truffle at a time, squeeze the dough together and roll it into a ball. Place back on the tray and repeat with the remaining truffles.
6. Place the sheet pan into the freezer for 15 minutes.

For truffle coating

1. In a medium microwave-safe bowl, microwave the white chocolate and Biscoff spread for 30 seconds. Mix together and continue to microwave for 15-second intervals until melted and smooth.
2. Remove the truffles from the freezer. Add a truffle to the chocolate mixture, and using two forks, roll it around to coat it completely. Lift the truffle from the chocolate and gently shake to remove excess coating. Return to the sheet pan to set and repeat with the remaining truffles.
3. Drizzle with remaining white chocolate mixture, if desired. Allow the white chocolate to set before serving.