Cream 1 cup of unsalted butter and 2 cups of powdered sugar in a large bowl until light and fluffy, about 3 minutes. Mix in 2 eggs and 2 tablespoons of milk until combined. Gradually incorporate 3 cups of all-purpose flour, ½ teaspoon of salt, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract to form a soft dough.

Divide the prepared dough into three portions. Color one portion purple and the second portion black using gel food coloring while leaving one portion white.

Roll out the black dough into a rectangle about ¼ inch thick, and do the same with the white dough; press them together. Flatten the layers slightly with a rolling pin.

Roll the purple dough into a rectangle of the same size; sprinkle purple sprinkles on its surface and roll it tightly into a log.

Position the purple log at one edge of the black-and-white stack and roll the layers around it tightly to create a spiral shape.

Wrap the spiral log in plastic wrap and refrigerate for at least 1 hour. After chilling, roll the log in a mixture of black and purple sprinkles.

Preheat your oven to 350°F (175°C) and slice the chilled log into rounds, about ¼ inch thick. Place the slices on a baking sheet lined with parchment paper.

Bake for roughly 10 minutes until the edges begin to set and are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack.