In an electric mixer, beat sugar and butter until creamy.
Add eggs, vanilla, and almond extracts. Beat until well combined.
Mix in all-purpose flour and baking powder using a paddle attachment. Don’t overmix.
Divide dough in half – leave one half white and color the other half red using beet powder or food coloring.
Wrap each half in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350°F when ready.
Divide the dough into 32 pieces. Roll each piece into a ball and then into a 5-inch rope. Twist one red and one white rope together to form a candy cane shape.
Place on a baking sheet lined with parchment paper and bake for 8 to 10 minutes or until lightly golden brown.
Remove from baking sheets and cool on wire racks before enjoying!