Put 120 grams in a bowl and save 30g for later.

Add grated almonds to the bowl and mix.

Now melt the white chocolate over a water bath or in the microwave.

Stir the cream cheese into the melted chocolate and then slowly stir in the dry mass.

Place the dough in the refrigerator for an hour to cool.

Now take a hazelnut-sized portion of marzipan and form small balls around it with the speculoos dough.

Put the remaining 30g speculoos crumbs in a small bowl and roll each ball in it individually.

Place the finished truffles in the fridge.