Cream together unsalted butter and powdered sugar until light and fluffy. Add eggs and milk, mixing until combined. Gradually incorporate flour, salt, vanilla extract, and almond extract until a soft dough forms.

Divide the dough into three equal sections; color one with purple gel, another with black gel, and leave one plain.

Roll the black dough into a rectangle measuring 6x12 inches. Repeat with white dough. Layer the white dough over the black dough, then do the same with the purple layer. Sprinkle purple sprinkles before rolling into a log.

Position the purple log at one end and roll tightly to create a spiral log. Ensure the log is firm for even baking.

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

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Slice the log into ¼-inch rounds, spacing them 2 inches apart. Sprinkle more purple sprinkles on top before baking for about 10 minutes.

Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.