Preheat oven to 375°F. Line an 8X8 baking pan with parchment paper, set aside.
In a tiny bowl, combine cornstarch, cinnamon, nutmeg, and clove. In a small bowl add pears, sugar, orange juice and zest, almond extract, then add spice mixture. Stir and set aside.
In a medium bowl, cream butter and sugar on medium then high speed until light and fluffy. Add flour and walnuts, beat on low until the dough is crumbly. Set ¾ to 1 cup aside, then press the remaining dough into the prepared pan. Bake for 10 minutes.
Remove and carefully layer the pear mixture then streusel over the crust. Bake for an additional 30-35. The top should look golden delicious.
Remove and let cool to room temperature on a wire rack and serve or store refrigerated in an airtight container. When ready to enjoy, slice and serve cold, room temperature, or warmed (with ice cream too).
Notes
Pears - For pie and bars, I most commonly use a combination of Bosc, D'Anjou, and Bartlett when baking. The former are firm, while the latter is softer. When purchased for baking day of, I search for firm to the touch with little give when pressed.
Storage - the bars keep in an airtight container for about three days.