In a large bowl, cream the unsalted butter and powdered sugar together until light and fluffy.

Beat in the eggs and milk until combined.

Gradually add the flour, salt, vanilla, and almond extract; mix until a soft dough forms.

Divide the dough into two portions; add purple gel food coloring to one half and knead until uniform.

Split the other half again: keep one portion plain and add black gel food coloring to the last.

Roll out the black dough into a 6×12-inch rectangle and place the white dough directly on top.

Roll over the stacked layers with a rolling pin to meld them together.

Roll out the purple dough into a similar rectangle and sprinkle with purple sprinkles, leaving a 1-inch border.

Press the sprinkles in gently, then roll the purple layer into a tight log to form a spiral.

Wrap the dough log in plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat the oven to 350°F (175°C).

Slice the chilled dough log into 1/4-inch thick rounds and place on a parchment-lined baking sheet.

Bake for 10-12 minutes until edges turn golden; let cool on the baking sheet for 5 minutes before transferring to wire rack.