Nutrition per serving may change if servings are adjusted.
1½ cups all-purpose flour
¾ cup sugar
½ cup plus 2 tablespoons chopped walnuts, divided
1 tablespoon unsweetened cocoa powder
2 teaspoons freshly grated orange zest
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 large egg
2 tablespoons canola oil
2 tablespoons water
¾ cup seedless raspberry jam
1 tablespoon orange juice
Preheat oven to 350°F. Coat a 9-by-9-inch or 7-by-11½-inch baking pan with cooking spray.
Combine flour, sugar, ½ cup walnuts, cocoa, orange zest, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a food processor. Pulse until walnuts are finely chopped. Add egg, oil and water; process until moistened. Transfer to prepared pan. Press into an even layer. Bake crust until dry to the touch and barely golden, 20 to 25 minutes.
Whisk jam and orange juice in a bowl. Spread evenly over the crust. Sprinkle with the remaining 2 tablespoons walnuts. Bake the bars until jam bubbles, 10 to 15 minutes longer. Transfer pan to a wire rack and cool completely before cutting into bars.