Preheat your oven to 350 F / 180 C and line your baking tray with parchment paper and keep aside.

In a large bowl, sift the dry ingredients - flour, baking powder, and salt together, mix and keep aside.

In a stand mixer (you can also use the hand mixer for this) add in the butter and sugar and beat it at medium speed, scraping down the sides for at least 2-3 min or until the mixture is creamy.

Add in the egg and almond extract and beat until everything is incorporated well.

Add the flour mixture to the butter mixture in batches and mix till the dough is formed.

Divide the dough into two equal parts, add 5-6 drops (or more if required) of red gel food color to one part and mix well. Keep the other part as it is (white).

Flatten both the dough to form discs, wrap them with a cling wrap, and refrigerate for at least an hour.

Once chilled, roll out both the dough on parchment paper to around 1/4th inch of thickness.

Now, carefully lift and place the red-colored rolled dough on top of the non-colored dough. Trim the edges using a sharp knife to make it uniform a uniform rectangle.

Carefully lift from one side and slowly roll them down into a log.

Sprinkle some nonpareils on top and press down lightly. Refrigerate the log again for 2 hours or overnight.

Once chilled, take the log out of the refrigerator and let it sit at room temp for 5-10 minutes to loosen it up (This makes it easier to slice them).

Slice the dough into thick slices (just a little bit thicker than 1/4th inch; just eyeball it, no need to be exact).

Place them 2- inches apart on a prepared baking tray and bake in a preheated oven for 11-12 minutes or just until the edges are set. Allow the cookies to cool for 5 minutes on the baking tray before transferring them to a wire rack to cool completely.

Severe and Enjoy!