In a mixing bowl, beat 1 cup of room-temperature unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.

Add in 1 large egg, 1 teaspoon of almond extract, and 1 teaspoon of vanilla bean paste, mixing until smooth.

Gradually incorporate the dry ingredients: 2 cups of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, and 1/4 teaspoon of fine salt on low speed until just combined.

Divide the dough into three equal portions; color two with gel food coloring for red and green.

Shape the colored dough into rectangles, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) and roll out each dough into rectangles measuring approximately 7x12 inches.

Layer the green dough on the bottom, white dough in the middle, and red dough on top, then roll tightly to maintain the swirled design.

Roll the log of dough in Christmas sprinkles, slice into 1/3 inch thick rounds, and place on a lined baking sheet.

Bake for 12-14 minutes until soft and pale; let cool on a wire rack.