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Canadian Money Brief: 5 Things to Know Today — May 18, 2026

  A quick scan of the five stories shaping your wallet right now — from the Bank of Canada's next big decision to your mortgage renewal and a brand-new federal agency hunting financial criminals. 1 Bank of Canada Rate Holds at 2.25% — Next Decision Is June 10 The Bank of Canada kept its overnight policy rate steady at 2.25% at its April 29 meeting, citing a rise in energy-driven inflation and ongoing uncertainty from U.S. tariffs. Governing Council held firm while acknowledging a rate hike could become necessary if oil-linked price pressures prove persistent. The next announcement lands on Wednesday, June 10, 2026 — mark your calendar. Why it matters: Your variable-rate mortgage, HELOC, and lines of credit are directly tied to this rate. With bank prime rates sitting at 4.45%, every meeting counts. 2 Markets TSX Slips Below 34,000 as Bond Yields Spike The S&P/TSX Composite Index finished last week down close to 2%, sliding under the 34,000 mark. A global bond market selloff...
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Cranberry Pistachio Biscotti

 

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup shelled pistachios
  • 2/3 cup dried cranberries

Instructions:

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour and baking powder.
  3. In a large bowl, beat sugar, butter, lemon zest, and salt until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually add flour mixture, beating until just blended.
  6. Stir in pistachios and cranberries.
  7. Divide dough in half. With floured hands, shape each half into a 2 1/2-inch-wide, 9 1/2-inch-long log.
  8. Place logs on prepared baking sheet, spacing apart.
  9. Bake logs for 25 minutes. Logs will spread.
  10. Reduce oven temperature to 300°F. Bake logs until golden brown, about 30 minutes longer.
  11. Cool logs completely on sheet on rack.
  12. Transfer logs to work surface; discard parchment paper.
  13. Using a serrated knife, cut logs crosswise into generous 1/2-inch-thick slices.
  14. Place slices, cut side down, on same sheet. Bake 12 minutes.
  15. Turn biscotti over; bake until just beginning to color, about 8 minutes.
  16. Transfer biscotti to rack and cool.

Enjoy your delicious Cranberry Pistachio Biscotti!

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