The crust for these raspberry bars has plenty of spices and walnuts--the perfect foil for tangy-sweet raspberry preserves.
Preheat oven to 350 degrees F. Coat a 9-by-9-inch or 7-by-11 1/2-inch baking pan with cooking spray.
Combine flour, sugar, 1/2 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.
1 other carbohydrate, 1 fat