Cream the butter and sugar together until light and fluffy.

Add the egg, vanilla extract, and almond extract. Beat until combined.

In another bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to wet mixture. Mix until just combined.

Divide the dough into three equal parts. Leave one plain, tint one red, and one green with gel food coloring.

Roll each portion into a rectangle, about 9×6 inches.

Stack dough layers, press gently, and roll into a log starting from the short side.

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

Preheat oven to 350°F (175°C).

Slice dough into ¼-inch thick rounds and place on parchment-lined baking sheet.

Bake for 9-11 minutes, until just set.

Cool on pan for 2 minutes, then transfer to wire rack.