Cream together the butter and cream cheese for a few minutes. Then add the sugar, egg, vanilla, and almond extract; mix until incorporated. Add the flour and baking powder and mix until just combined.
Divide the dough into 3 portions, each in a medium or large mixing bowl. Use food coloring to color one orange, one yellow, and leave the last one uncolored.
Line a loaf pan with wax paper. Spread the uncolored dough into the bottom of the pan and try to smooth it out as much as you can. You want each layer to be at least 3/4-inch thick, so you may not use the whole pan depending on the amount of dough and the size of your pan. Gently press the orange dough on top of the first layer and smooth it out. Then do the same with the yellow. Cover the dough loaf with plastic wrap. Chill in the fridge for a few hours, or in the freezer for 30-60 minutes.
Preheat the oven to 375°F/190°C. Line baking sheets with parchment paper or a silicone baking mat. Remove the wrapping from your dough loaf and cut the dough into 1/4- to 1/2-inch thick slices. If needed, trim the edges to make them straight. Then cut each slice into 4-5 triangles. Dip the cookie into sugar. Place the cookies onto the prepared baking sheet. Bake for about 7-9 minutes. Remove the cookies from the oven before they begin to brown. Let cool on the pan for a few minutes, then move them to a cooling rack.