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

In a medium bowl, whisk together the flour, baking powder, and salt until well blended.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.

Incorporate the eggs, one at a time, and mix well. Add the vanilla and almond extracts.

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

Divide the dough and add pastel gel food coloring to each portion, mixing thoroughly.

Chill the dough in the refrigerator for at least 30 minutes.

Scoop tablespoon-sized balls of dough, roll in powdered sugar, and arrange 2 inches apart on the baking sheet.

Bake for 10 to 12 minutes until the tops crack, and the edges are set but centers are soft.

Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.