Cream butter and sugar: Beat the unsalted butter and powdered sugar together on medium-high speed until light, pale, and fluffy (about 3–4 minutes). Scrape the bowl every minute to ensure even creaming.

Add eggs and milk: Incorporate eggs one at a time, then add milk and blend until smooth. If mixture looks curdled, continue beating.

Add flour, salt, vanilla, and almond extract: Gradually add flour and salt, then stir in vanilla and almond extract until a cohesive dough forms.

Divide and tint dough: Divide dough into three portions, tint one portion purple, and lightly tint another black. Keep one portion plain.

Roll black and white dough into rectangles: Roll black dough into a 6×12-inch rectangle on parchment paper, and then roll the white dough to match and place atop the black rectangle.

Layer purple dough and add sprinkles, then roll into a log: Roll the purple dough to 6×12 inches, sprinkle with purple sprinkles, and roll into a tight log with black/white layer underneath.

Chill the log: Wrap the log tightly in plastic wrap and chill until firm (at least 45 minutes).

Preheat oven to 350°F (175°C). Unwrap and slice the chilled log into ¼- to ½-inch rounds and place slices on a parchment-lined baking sheet 1 inch apart.

Bake for 10–12 minutes until edges are set and bottoms are lightly golden. Cool on a wire rack.