Preheat oven to 350°F (175°C), line a baking pan with parchment paper, and spray with cooking spray.

Pulse walnuts in a food processor until coarsely ground. Add flour, powdered sugar, cinnamon, and salt; pulse until combined.

Add butter and pulse until the mixture resembles moist clumps. Press into the prepared pan and refrigerate for 30 minutes.

Bake for 20-25 minutes until golden brown. Cool slightly while preparing the cranberry filling.

In a saucepan, combine cranberries and water, cooking over medium heat until cranberries burst, about 8-10 minutes.

Strain mixture to extract cranberry purée. In a bowl, whisk purée, sugar, eggs, yolks, lemon juice, and salt until smooth.

Return mixture to saucepan, cook over medium-low heat, stirring until thickened, about 5-11 minutes.

Pour cranberry curd over the baked walnut crust, spread evenly, and bake for another 10-15 minutes until just set.

Cool on a wire rack for 1 hour; refrigerate for at least 2 hours before slicing.

Dust with powdered sugar, cut into squares or bars, and serve chilled or at room temperature.