Make the cookie base

• Finely grind the Maria biscuits in a food processor.
• Melt the butter in a saucepan over low heat.
• Mix the melted butter with the ground biscuits.

Line the pan and press the base

• Line a springform pan with parchment paper and spread the cookie dough evenly over the base.
• Press firmly with the back of a spoon.
• Place the pan briefly in the fridge.

Prepare the peanut mixture

• Grind the peanuts in a food processor until smooth.
• Finely grind the sesame seeds in a food processor.
• In a bowl, combine the ground peanuts and sesame seeds with the powdered sugar, Biscoff spread, cinnamon and melted butter, then knead until smooth.

Layer the filling

• Remove the pan from the fridge and pour the melted Biscoff spread evenly over the cookie base.
• Spread the nut mixture on top and press firmly to create a smooth surface.

Make the topping

• Melt the Biscoff spread in a saucepan over low heat.
• Melt the white chocolate in a double boiler and set a little aside in a piping bag.
• Mix the remaining white chocolate with the melted Biscoff spread until smooth.

Pour and marble the topping

• Pour the Biscoff-chocolate mixture over the nut layer and smooth it out.
• Drizzle thin lines of the reserved white chocolate over the topping.
• Create a marbled effect using a toothpick.

Chill and cut

• Let the dessert set in the refrigerator, preferably overnight.
• Cut into squares or diamond shapes with a warm sharp knife.