Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the egg, followed by the vanilla and almond extracts until well combined.

Gradually mix in the dry ingredient mixture until fully incorporated.

Divide the dough into three equal parts. Keep one portion uncolored, then add red to one part and green to the other, mixing until the colors are well blended.

Roll each colored dough portion between sheets of parchment paper into rectangles about 1/4 inch thick.

Layer the dough rectangles on top of each other in the order of red, white, green. Roll them tightly into a log, wrap in plastic wrap, and chill in the fridge for at least one hour.

Once chilled, slice the log into cookies about 1/4 inch thick.

Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.