Combine sugar and butter in large bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed until well mixed.
Spoon half of dough into medium bowl; add cocoa and oil. Beat at medium speed until well mixed. Divide chocolate dough in half. On lightly floured surface, shape one-half of chocolate dough into 8-inch log; flatten to 5-inch width.
Divide white dough in half. On lightly floured surface, shape one-half of white dough into 8-inch log; flatten to 5-inch width.
Place flattened chocolate dough on top of flattened white dough, pressing firmly together. Roll and shape into 8-inch log. Repeat with remaining dough. Wrap each log in plastic food wrap. Refrigerate 3 hours until firm.
Heat oven to 400°F. Cut logs into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Remove from cookie sheets immediately.
Cookie dough logs can be made ahead. Wrap each in plastic food wrap. Refrigerate for up to 1 week or place into plastic freezer bag and freeze for up to 1 month.