In a food processor, pulverize the cookies into a crumb consistency.
Cut the cream cheese into six sections and add throughout the cookies. Pulse until well combined and smooth, scraping sides of bowl several times to ensure well mixed.
Add the almond extract and mix.
Prepare a cookie sheet with parchment paper. Scoop 1 TBSP portions of batter onto cookie sheet. Roll into spheres.
Place prepared truffles into the freezer to chill for 15 minutes.
While truffles chill, prepare chocolate. In a double boiler (or heat safe pan over a pan of simmering water), melt the chocolate. Stir constantly while heating to ensure the chocolate does not scald.
When melted and smooth, remove pan from heat and truffles from freezer.
Dip the truffles into the melted chocolate and roll to cover completely. Remove and place back on prepared cookie sheet.
After dipping about 4 truffles into the chocolate, sprinkle with sprinkles to ensure they adhere well to the top of the truffle.
Continue until completed.
Place truffles into the freezer for an additional 5 to 10 minutes to allow the chocolate to set.
Store in an airtight container in the refrigerator for up to 5 days. Freeze for a month if desired.
