In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy, about 3 to 5 minutes.

Beat in the eggs, milk, vanilla extract, and almond extract until well-combined.

Gradually add the all-purpose flour and a pinch of salt, mixing until a soft dough forms.

Once your dough is ready, divide it into three equal parts.

Knead purple gel food coloring into one portion until evenly distributed, leaving a second portion white, and color the last part with black gel food coloring.

On a floured surface, roll out the black and white dough into two rectangles, about ¼ inch thick.

Layer the black dough on top of the white dough, and roll them together into a cylinder.

Roll out the purple dough into a rectangle, sprinkle with purple sprinkles, and tightly roll it into a log.

Place the rolled purple log in the center of the layered black and white dough and roll the entire dough around it, sealing the edges.

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

Preheat your oven to 375°F (190°C). After an hour, remove the log and slice it into ¼-inch rounds.

Bake in the preheated oven for 10 minutes until lightly golden around the edges.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.