In a mixing bowl, cream together unsalted butter and powdered sugar until light and fluffy, about 3-4 minutes. Add eggs, milk, vanilla extract, and almond extract, beating until well combined. Gradually mix in all-purpose flour and a pinch of salt until a soft dough forms.

Divide the dough into three equal portions. Color one portion with purple gel food coloring, kneading until evenly tinted. For the second portion, leave it plain, and divide the remaining third; color one part with black gel food coloring.

Roll out the black dough on a floured surface into a large rectangle, about ¼ inch thick. Place the white dough on top, gently pressing it down. Roll both layers tightly from one long end to form a log.

On a lightly floured surface, roll out the purple dough into another rectangle. Sprinkle purple sprinkles evenly over the surface and roll it into a log, securing the sprinkles within.

Position the purple log in the center of the layered black and white log. Gently roll the outer log around the purple log until it is encased completely. Pinch the seams to ensure everything holds together.

Roll the assembled log in black or chocolate sprinkles, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

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

Bake for about 10-12 minutes or until the edges are set and just slightly golden. Allow them to cool on a wire rack.