Add cookies to a food processor and pulse until fine crumbs. Set aside 2 tablespoons of cookie crumbs for topping.
2 8.8 oz. packages Biscoff cookies
Place crumbs in a mixing bowl along with cream cheese. Use a rubber spatula or clean hands to mix together until all the crumbs are incorporated.
8 oz. cream cheese
Add milk and mix again to slightly moisten the mixture.
1 tbsp. milk
Roll truffles into 1 inch balls and place on a plate or cookie sheet. Refrigerate for 10 minutes.
While truffles are chilling, melt almond bark in the microwave or double boiler.
16 oz. almond bark
Dip each truffle into the melted almond bark. Scoop up the truffle with a fork and allow the excess almond bark to drip off. Place on a parchment lined baking sheet. Sprinkle tops of each with extra cookie crumbs.
Allow truffles to set for 15 minutes. Store in an airtight container in the refrigerator.
