1. Preheat oven to 350 degrees F. Line baking sheets with foil. Grease foil.
2. Mix flour, baking powder, baking soda and salt in a bowl. Beat butter and sugar in large bowl until light and fluffy. Beat in syrup and almond extract. On low speed, beat in flour mixture. Divide dough in half; shape into disks. Wrap in plastic wrap; refrigerate 20 minutes.
3. Meanwhile, sort candies by color. Pulverize each color separately in small food processor or blender with on-off pulses, beginning with lightest color. Store the pulverized candies in separate paper cups or small bowls. (If the candy hardens, stir to loosen or reprocess.)
4. Place one disk of dough between 2 sheets of waxed paper or plastic wrap. Roll out dough to 1/4-inch thickness. Place on a baking sheet. Remove top piece of paper. Using 3-inch holiday cookie cutters, cut dough into festive shapes. Using aspic cutters, tiny cookie cutters or a paring knife, cut out shapes for windowpanes. Place the baking sheet with cookies in freezer for 10 minutes.
5. Remove from freezer. Lift off dough from around cookies and windowpanes. Take cookies off waxed paper; place on foil-lined baking sheets. Reserve scraps.
6. Repeat with second disk of dough. Combine scraps to make additional cookies.
7. Using end of vegetable peeler or very small spoon, fill cutout holes with pulverized candies. Do not overflow edges. You may fill larger cutouts with several colors.
8. Bake in preheated 350 degree F oven for 8 to 10 minutes or until cookies are pale golden and candy just melts.
9. Remove sheets from oven. If desired, pierce top of cookies for hanging. For marbleized effect in multicolored windows, drag wooden pick through candy before hardening. If dough has puffed up over cutout, use small knife to gently pull back into shape, while still warm. Transfer on foil to rack. When cool, gently peel away foil. Store cookies, layered between waxed paper, in airtight containers. Makes 2-1/2 dozen.