1. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

2. Cream butter and sugar until light and fluffy, about 2–3 minutes.

3. Beat in vanilla and almond extract if using.

4. Gradually add dry ingredients and mix until a soft dough forms.

5. Divide dough into two equal portions.

6. Gently knead warmed raspberry jam (and a drop of food coloring if desired) into one portion until evenly tinted.

7. Roll each portion between sheets of parchment into equal rectangles.

8. Stack the raspberry-tinted rectangle on the plain rectangle and gently roll into a log to create a swirl.

9. Wrap the log tightly in plastic and chill for at least 1 hour (or freeze for later).

10. Preheat oven to 350°F (175°C). Line baking sheets with parchment.

11. Slice chilled log into 1/4-inch rounds and place 1 inch apart on baking sheets.

12. Bake 10–12 minutes until edges are lightly golden.

13. Cool on pans 5 minutes, then transfer to wire racks to cool completely.