Pulse Biscoff cookies in a food processor until they reach a fine, sandy texture.

In a large bowl, mix the cookie crumbs and Biscoff spread together until a cohesive dough forms.

Scoop approximately 1 tablespoon of dough and roll into a smooth sphere; repeat for all 20 portions.

Arrange the spheres on a baking sheet lined with parchment paper and refrigerate for 30 minutes.

Melt the white chocolate in a double boiler or microwave-safe bowl until completely smooth.

Using a dipping tool or fork, submerge each chilled truffle into the white chocolate and tap against the bowl rim to remove excess.

Transfer back to the parchment paper and immediately top with a pinch of reserved cookie crumbs.

Refrigerate for an additional 15 minutes or until the chocolate coating is fully set.