Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add in eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.

Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.

Divide dough into portions and knead in gel food coloring until evenly distributed.

Wrap dough portions and chill in the refrigerator for at least 30 minutes.

Roll dough into balls and coat each in powdered sugar. Place on baking sheet 2 inches apart.

Bake for 10 to 12 minutes until tops crack but centers remain soft.

Cool on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.