In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat butter and both types of sugar together for 2 to 3 minutes until light and fluffy.
Add in the egg, vanilla extract, and almond extract. Mix until everything is combined smoothly.
Gradually add in the flour and kosher sea salt. Mix until a soft dough forms.
Divide the dough into two equal balls. Wrap one ball in plastic wrap and set it aside.
Take the second ball, and add the green gel food coloring to it. Fold it in until it’s a vibrant, uniform color.
Flatten the green dough into a 1-inch thick disk. Wrap this disk in plastic wrap and place both dough balls in the refrigerator. Chill for about 3 hours.
Once chilled, remove the green dough from the fridge. Using a clover-shaped cookie cutter, cut out as many clovers as possible from the dough.
In a small bowl, whisk together the egg white and water. Brush this mixture over the tops of each clover cookie to help the sprinkles stick.
Stack the clovers into a tall tower. Try to line them up as evenly as possible.
Lay the tower flat on a piece of plastic wrap and freeze for 30 minutes to firm them back up.
Take the second ball of plain dough and break it into several smaller pieces. Roll these pieces into ropes.
Once the clover log is ready, remove it from the freezer and encase each clover with the long ropes of dough.
Press tightly to ensure they’re sealed well. Roll the entire log on a lightly floured surface until it’s smooth.
Brush the outside with the egg wash and roll it in the rainbow nonpareil sprinkles to coat.
Return the log to the freezer for another 30 minutes to harden before slicing.
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
Slice the log into 1/4-inch thick slices. Place about 12 slices on the baking sheet at a time, leaving space in between for spreading.
Bake for 10 to 12 minutes or until the edges are lightly golden. Once removed from the oven, let them cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
