In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.

Beat in the egg, vanilla extract, and almond extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.

Divide the dough into two portions. Tint one portion with red food coloring and leave the other portion plain.

Wrap each portion in plastic wrap and refrigerate for about 1 hour.

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

Take one teaspoon of red dough and one teaspoon of plain dough. Roll each into a rope about 4–5 inches long, twist them together, and curve one end to form the top of a candy cane.

Place the shaped candy canes on the baking sheet about 2 inches apart and bake for 9–10 minutes.

While the cookies are still warm, sprinkle crushed candy canes or sugar over the top.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.