In a large bowl, cream together the unsalted butter and powdered sugar until fluffy. Beat in eggs and milk until combined. Gradually add flour, salt, vanilla, and almond extract, mixing until a soft dough forms.

Split the dough in half. Color one half purple and the other into two sections—one black and one left plain.

Roll out the black dough into a rectangle. Roll the white dough separately. Layer the white on top of the black and roll together.

Roll out the purple dough and sprinkle with purple sprinkles. Roll tightly into a log.

Position the purple log at one end of the rolled dough layers and roll around it, squeezing gently.

Wrap the log in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 375°F (190°C). Slice the chilled log into ¼-inch rounds, place on parchment-lined sheets, and top with sprinkles.

Bake for about 10 minutes until edges are set. Cool on the pan for 10 minutes, then place on a wire rack.