Cream the unsalted butter and powdered sugar together in a large bowl until light and fluffy, about 3-5 minutes.

Gently mix in the eggs and milk until well combined and smooth.

Gradually add in the all-purpose flour, salt, vanilla extract, and almond extract, stirring gently until a soft dough forms.

Split the dough into three parts; tint one part with purple, another with black, and leave one white, kneading gently until colored.

Roll out the black and white dough into a rectangle, stack them, and roll together into a unified piece.

Roll out the purple dough, sprinkle with purple sprinkles, and roll into a log shape.

Place the purple log at one end of the black-and-white stack and carefully roll it up to form a spiral log.

Roll the spiral log in sprinkles, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 375°F. Slice the chilled log into ¼-inch rounds and place on a baking sheet.

Bake for about 10 minutes until the edges are set and slightly golden, then cool on a wire rack.