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5 Things to Know Today: Retaliation Tariffs Set for Sept. 8

  Sunday, August 23, 2026 — Here's what's moving Canadian wallets today, from Ottawa's retaliation date to a fresh record for gold. 1. Canada's retaliation tariffs now have a date: Sept. 8 Prime Minister Mark Carney confirmed Saturday that Canada's "dollar for dollar" response to the new U.S. 50% tariffs will take effect Tuesday, September 8 — the day after Labour Day. Six sectors are named so far: steel, dairy, appliances, agricultural equipment, pulp and paper, and electronics. Ottawa hasn't released the exact tariff rate or the product list yet, saying more details — including a promised support package for affected workers and businesses — are coming "in the coming days." What it means for you: If you buy imported appliances or electronics, or shop U.S. grocery brands in the newly named categories, price watch starts now — but nothing changes at the till until Sept. 8 at the earliest. 2. Markets face their first real test Monday Friday...
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Biscotti Recipe



These are classic, crisp, lightly sweet almond biscotti, perfect for dunking in coffee, tea, or hot chocolate. 

Ingredients

  • 2½ cups all-purpose flour
  • ¼ cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon anise seeds, crushed
  • 10 tablespoons unsalted butter
  • 1⅓ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1¾ cups slivered almonds, chopped

Instructions 

1. Prep the oven

  • Preheat to 350°F.
  • Position racks in the upper and middle thirds.

2. Mix dry ingredients

  • Combine flour, cornmeal, baking powder, salt, and crushed anise seeds.

3. Cream butter & sugar

  • Beat butter and sugar until light and fluffy.
  • Add eggs, vanilla, and almond extract.

4. Combine

  • Add dry ingredients to the wet mixture.
  • Fold in chopped almonds.

5. Shape the dough

  • Form into two logs on a parchment-lined baking sheet.
  • Chill briefly if the dough is too soft.

6. First bake

  • Bake until lightly golden and set.

7. Slice

  • Let cool slightly, then slice diagonally into biscotti pieces.

8. Second bake

  • Lay slices cut-side down and bake again until crisp.


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